ShareDETERIORATION OF THE PHOSPHOLIPIDS OF BONITO MEAT DURING STORAGE IN ICE: ENZYMIC HYDROLYSIS OF PHOSPHATIDYLCHOLINE.
[In Japanese. / En japonais.]
Author(s) : OHSHIMA T., WADA S., KOIZUMI C.
Type of article: Article
Summary
CHANGES, DURING 8 DAY STORAGE AT 273 K (0 DEG C), IN THE FATTY ACID AND PHOSPHOLIPID CONTENTS OF TUNA MEAT. EFFECTS OF THE ACTIVITY OF PHOSPHOLIPASE A2. (Bibliogr. int. CDIUPA-CNRS, FR., 83-210-8855.
Details
- Original title: [In Japanese. / En japonais.]
- Record ID : 1984-2344
- Languages: Japanese
- Source: Nippon Suisan Gakkaishi - vol. 49 - n. 8
- Publication date: 1983
Links
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Indexing
- Themes: Fish and fish product
- Keywords: Tuna; Chilling; Fish; Phospholipid
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ENZYMIC HYDROLYSIS OF THE PHOSPHOLIPIDS OF COD ...
- Author(s) : OHSHIMA T., WADA S., KOIZUMI C.
- Date : 1984
- Languages : Japanese
- Source: Nippon Suisan Gakkaishi - vol. 50 - n. 1
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HASTENING OF PHOSPHOLIPID BREAKDOWN IN FISH MUS...
- Author(s) : HANAOKA K., TOYOMIZU M.
- Date : 1979
- Languages : Japanese
- Source: Bull. jap. Soc. sci. Fish. - vol. 45 - n. 4
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BACTERIAL HISTAMINE PRODUCTION AS A FUNCTION OF...
- Author(s) : BEHLING A. R., TAYLOR S. L.
- Date : 1982
- Languages : English
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REFRIGERATION TREATMENT AT SEA OF BIG TUNA.
- Author(s) : SEMENOV B. N.
- Date : 1982
- Languages : Russian
- Source: Rybn. Hoz. - n. 8
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ACCUMULATION OF LYSO-FORM PHOSPHOLIPIDS IN SEVE...
- Author(s) : OHSHIMA T., WADA S., KOIZUMI C.
- Date : 1985
- Languages : English
- Source: Nippon Suisan Gakkaishi - vol. 51 - n. 6
View record