ShareMaintenance of pH and quality of thawed bigeye tuna meat by temperature control before thawing.
[In Japanese. / En japonais.]
Author(s) : NAKAZAWA N., FUKUSHIMA H., WADA R., et al.
Type of article: Article
Details
- Original title: [In Japanese. / En japonais.]
- Record ID : 30020704
- Languages: Japanese
- Source: Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers - vol. 33 - n. 3
- Publication date: 2016/03
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Indexing
- Themes: Fish and fish product
- Keywords: Thawing; Tuna; Texture; Temperature; Quality; Frozen food; Ph; Control (generic)
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THAWING OF FROZEN FISH.
- Author(s) : MIKI H., NISHIMOTO J.
- Date : 1987
- Languages : Japanese
- Source: Trans. JAR - vol. 4 - n. 2
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Prediction of the quality change during thawing...
- Author(s) : MURAKAMI N.
- Date : 2010/06
- Languages : Japanese
- Source: Refrigeration - vol. 085 - n. 992
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AUTOXIDATION OF BLUEFIN TUNA MYOGLOBIN ASSOCIAT...
- Author(s) : CHOW C. J.
- Date : 1987
- Languages : English
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QUALITY DETERIORATION OF TUNA MEAT DURING FROZE...
- Author(s) : WATABE S., HASHIMOTO K.
- Date : 1987
- Languages : Japanese
- Source: Refrigeration - vol. 62 - n. 722
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THAWING OF FROZEN DRESSED TUNA BY MICROWAVE HEA...
- Author(s) : TANAKA T., NAGASAKI T., TAKAHASHI K.
- Date : 1984
- Languages : Japanese
- Source: Trans. JAR - vol. 1 - n. 2
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