ShareEffects of postmortem physiological changes on ice crystal morphology in the fish muscle tissue.
[In Japanese. / En japonais.]
Author(s) : KOMINAMI Y., WATANABE M., SUZUKI T.
Type of article: Article
Details
- Original title: [In Japanese. / En japonais.]
- Record ID : 30012410
- Languages: Japanese
- Source: Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers - vol. 31 - n. 2
- Publication date: 2014
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Indexing
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Themes:
Freezing of foodstuffs;
Fish and fish product - Keywords: Muscle; Ice; Horse mackerel; Fish; Physiology; Expérimentation; Crystal; Freezing
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HISTAMINE DEVELOPMENT IN HORSE MACKEREL (TRACHU...
- Author(s) : SAA N., DONDERO M., TARKY W.
- Date : 1982
- Languages : Spanish
- Source: Alimentos - vol. 7 - n. 1
View record
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Alteration of the electrophoretic pattern of my...
- Author(s) : HUIDOBRO A., TEJADA M.
- Date : 1995
- Languages : English
- Source: Z. Lebensm.-Unters. -Forsch. - vol. 200 - n. 4
View record
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EFFECT OF STORAGE TEMPERATURE ON QUALITY OF FRO...
- Author(s) : KOZIMA T. T., OHTAKA T.
- Date : 1984
- Languages : Japanese
- Source: Trans. JAR - vol. 1 - n. 1
View record
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Emulsifying capacity of fish mince from several...
- Author(s) : HUIDOBRO A., TEJADA M.
- Date : 1993
- Languages : English
- Source: J. Sci. Food Agric. - vol. 61 - n. 3
View record
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PREPARATION PROCESS AND STABILIZATION OF FROZEN...
- Author(s) : OLIVER H., MASSON L., BECERRA M.
- Date : 1988
- Languages : Spanish
- Source: Alimentos - vol. 13 - n. 3
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