Heat treatment of scallop adductor muscle using superheated steam

Journal of Food Science

Volumn 72, Issue 6, 2007, Pages

  Abe, T ^a   Miyashita, K ^b  

^a Hokkaido Food Processing Research Center   (Japan)

^b HOKKAIDO UNIVERSITY   (Japan)

Author keywords

Boiling; Extractive nitrogen; Scallop adductor muscle; Steaming; Superheated steam

Indexed keywords

AMINO ACID; NITROGEN;

ANIMAL; ARTICLE; FOOD HANDLING; HEAT; METHODOLOGY; PHYSIOLOGY; SCALLOP; SHELLFISH; SKELETAL MUSCLE; STANDARD; TASTE; ULTRASTRUCTURE;

AMINO ACIDS; ANIMALS; FOOD HANDLING; HEAT; MUSCLE, SKELETAL; NITROGEN; PECTINIDAE; SHELLFISH; TASTE;

MIZUHOPECTEN YESSOENSIS;

EID: 34547839177     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00406.x     Document Type: Article

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