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 food by utilizing ice water.
- Author(s) : WATANABE M.
- Date : 2015/04
- Languages : Japanese
- Source: Refrigeration - vol. 90 - n. 1050
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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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Effect of muscle protein denaturation on drip l...
- Author(s) : KOBAYASHI R., TAMURA T., WATANABE M., et al.
- Date : 2015
- Languages : Japanese
- Source: Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers - vol. 32 - n. 2
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DIFFERENTIATION OF FREEZE-THAWED FISH FROM FRES...
- Author(s) : YOSHIOKA K.
- Date : 1983
- Languages : English
- Source: Nippon Suisan Gakkaishi - vol. 49 - n. 1
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DIFFERENTIATION OF FREEZE-THAWED FISH FROM FRES...
- Author(s) : YOSHIOKA K., KITAMIKADO M.
- Date : 1983
- Languages : English
- Source: Nippon Suisan Gakkaishi - vol. 49 - n. 1
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