Involvement of Type V Collagen in Softening of Fish Muscle during Short-Term Chilled Storage

• Kenji Sato

  Department of Food Science and Nutrition, Kyoto Prefectural University, Shimogamo, Kyoto 606, Japan, Department of Fisheries, Faculty of Agriculture, Kinki University, Nara 631, Japan, and Department of Fisheries, Faculty of Agriculture, Kyoto University, Kyoto 606, Japan

• Masashi Ando

  Department of Food Science and Nutrition, Kyoto Prefectural University, Shimogamo, Kyoto 606, Japan, Department of Fisheries, Faculty of Agriculture, Kinki University, Nara 631, Japan, and Department of Fisheries, Faculty of Agriculture, Kyoto University, Kyoto 606, Japan

• Satoshi Kubota

  Department of Food Science and Nutrition, Kyoto Prefectural University, Shimogamo, Kyoto 606, Japan, Department of Fisheries, Faculty of Agriculture, Kinki University, Nara 631, Japan, and Department of Fisheries, Faculty of Agriculture, Kyoto University, Kyoto 606, Japan

• Kyoko Origasa

  Department of Food Science and Nutrition, Kyoto Prefectural University, Shimogamo, Kyoto 606, Japan, Department of Fisheries, Faculty of Agriculture, Kinki University, Nara 631, Japan, and Department of Fisheries, Faculty of Agriculture, Kyoto University, Kyoto 606, Japan

• Hiroshi Kawase

  Department of Food Science and Nutrition, Kyoto Prefectural University, Shimogamo, Kyoto 606, Japan, Department of Fisheries, Faculty of Agriculture, Kinki University, Nara 631, Japan, and Department of Fisheries, Faculty of Agriculture, Kyoto University, Kyoto 606, Japan

• Haruhiko Toyohara

  Department of Food Science and Nutrition, Kyoto Prefectural University, Shimogamo, Kyoto 606, Japan, Department of Fisheries, Faculty of Agriculture, Kinki University, Nara 631, Japan, and Department of Fisheries, Faculty of Agriculture, Kyoto University, Kyoto 606, Japan

• Morihiko Sakaguchi

  Department of Food Science and Nutrition, Kyoto Prefectural University, Shimogamo, Kyoto 606, Japan, Department of Fisheries, Faculty of Agriculture, Kinki University, Nara 631, Japan, and Department of Fisheries, Faculty of Agriculture, Kyoto University, Kyoto 606, Japan

• Takayuki Nakagawa

  Department of Food Science and Nutrition, Kyoto Prefectural University, Shimogamo, Kyoto 606, Japan, Department of Fisheries, Faculty of Agriculture, Kinki University, Nara 631, Japan, and Department of Fisheries, Faculty of Agriculture, Kyoto University, Kyoto 606, Japan

• Yasuo Makinodan

  Department of Food Science and Nutrition, Kyoto Prefectural University, Shimogamo, Kyoto 606, Japan, Department of Fisheries, Faculty of Agriculture, Kinki University, Nara 631, Japan, and Department of Fisheries, Faculty of Agriculture, Kyoto University, Kyoto 606, Japan

• Kozo Ohtsuki

  Department of Food Science and Nutrition, Kyoto Prefectural University, Shimogamo, Kyoto 606, Japan, Department of Fisheries, Faculty of Agriculture, Kinki University, Nara 631, Japan, and Department of Fisheries, Faculty of Agriculture, Kyoto University, Kyoto 606, Japan

• Makoto Kawabata

  Department of Food Science and Nutrition, Kyoto Prefectural University, Shimogamo, Kyoto 606, Japan, Department of Fisheries, Faculty of Agriculture, Kinki University, Nara 631, Japan, and Department of Fisheries, Faculty of Agriculture, Kyoto University, Kyoto 606, Japan

収録刊行物

• Journal of Agricultural and Food Chemistry

  Journal of Agricultural and Food Chemistry 45 (2), 343-348, 1997-02-01

  American Chemical Society (ACS)

キーワード

• General Agricultural and Biological Sciences
• General Chemistry

詳細情報

• CRID: 1360011144969171840
• NII論文ID: 80009507379
• DOI: 10.1021/jf9606619
• ISSN: 15205118
• ISSN: 00218561
• Web Site: https://pubs.acs.org/doi/pdf/10.1021/jf9606619
• データソース種別:
  • Crossref
  • CiNii Articles