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PHOSPHOARGININE CONTENT OF SHRIMP PENAEUS JAPONICUS WITH REFERENCE TO THE WAY OF FREEZING.

Author(s) : NIMURA Y., SATO H.

Type of article: Article

Summary

EFFECT OF THE FREEZING PROCESS (CRUSHED ICE, LIQUID NITROGEN, LIQUEFIED PROPANE) ON THE PHOSPHOARGININE AND ATP CONTENT OF SHRIMP MEAT. (Bull. bibliogr. CDIUPA, FR., 16, N.7-8, 1982/07-08, 19, 169598.

Details

  • Original title: PHOSPHOARGININE CONTENT OF SHRIMP PENAEUS JAPONICUS WITH REFERENCE TO THE WAY OF FREEZING.
  • Record ID : 1983-1039
  • Languages: English
  • Source: Bull. jap. Soc. sci. Fish. - vol. 48 - n. 5
  • Publication date: 1982

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