Application of high pressurization to fish meat: Changes in the physical properties of carp skeletal muscle resulting from high pressure thawing

Progress in Biotechnology - Tập 13 - Trang 369-374 - 1996
Keiko Yoshioka1, Ai Yamada1, Tetsuyoshi Maki2
1Department of Food and Nutrition, Faculty of Home Economics, Nakamura Gakuen University, Befu, Jonan-ku, Fukuoka 814-01, J apan
2Department of Research and Development, Ichiban Foods Co., Ltd., Ikawa, Iizuka, Fukuoka 820, Japan

Tài liệu tham khảo

Rasmussen, 1973, Science, 181, 342, 10.1126/science.181.4097.342 Kanda, 1992, 27 Deuchi, 1990, 37 Deuchi, 1992, 224, 353 Murakami, 1992, 224, 329 Ooide, 1994, High Pressure Bioscience, 344 Karino, 1994, High Pressure Bioscience, 2
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Thông tin xuất bản

Progress in Biotechnology

Tập 13

369-374

Thông tin tác giả