SharePrediction of the quality change during thawing of frozen tuna meat by numerical calculation.
[In Japanese. / En japonais.]
Author(s) : MURAKAMI N.
Type of article: Article
Details
- Original title: [In Japanese. / En japonais.]
- Record ID : 30000884
- Languages: Japanese
- Source: Refrigeration - vol. 085 - n. 992
- Publication date: 2010/06
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Indexing
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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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REDUCED STABILITY AND ACCELERATED AUTOXIDATION ...
- Author(s) : CHOW C. J.
- Date : 1989
- Languages : English
- Source: J. agric. Food Chem. - vol. 37 - n. 5
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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
View record
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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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CHANGES IN PH, IN WATER-RETENTION CAPACITY AND ...
- Author(s) : PALANCA J. D., PABLOS M. B.
- Date : 1990
- Languages : Spanish
- Source: Acta Alimentaria - vol. 27 - n. 209
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