Relations Between Glycolysis and Browning of Cooked Scallop Adductor Muscle
-
- Kawashima Kaoru KAWASHIMA Kaoru
- Food Science Laboratory, Faculty of Education, Saitama University
-
- Yamanaka Hideaki YAMANAKA Hideaki
- Department of Food Science and Technology, Tokyo University of Fisheries
この論文をさがす
著者
-
- Kawashima Kaoru KAWASHIMA Kaoru
- Food Science Laboratory, Faculty of Education, Saitama University
-
- Yamanaka Hideaki YAMANAKA Hideaki
- Department of Food Science and Technology, Tokyo University of Fisheries
収録刊行物
-
- Fisheries science : FS
-
Fisheries science : FS 62(5), 800-805, 1996
Japanese Society of Fisheries Science
参考文献: 15件中 1-15件 を表示
-
1
- Effects of cold storage, freezing and thawing on browning of cooked scallop adductor muscle
-
KAWASHIMA K.
Fisheries Sci. 61, 1031-1034, 1995
被引用文献4件
-
2
- <no title>
-
NOLL F.
"Methods of Enzymatic Analysis", 582-588, 1984
被引用文献1件
-
3
- <no title>
-
KEPPLER D.
Method of Enzymatic Analysis, 1127-1131, 1974
被引用文献2件
-
4
- <no title>
-
MICHAL G.
Method of Enzymatic Analysis, 1238-1242, 1974
被引用文献2件
-
5
- <no title>
-
KLINGENBERG M.
"Method of Enzymatic Analysis", 2045-2051, 1974
被引用文献1件
-
6
- Activation of glycolytic pathway in muscle.
-
DANFORTH H. W.
"Control of Energy Methabolism", 287-297, 1965
被引用文献1件
-
7
- Orange discolored meat of canned skipjack-III.Changes in amounts of glycolytic intermediates in skipjack meat during thawing and cooking.
-
YAMANAKA H.
Nippon Suisan Gakkaishi 40, 941-947, 1974
被引用文献3件
-
8
- Glucose-6-phosphate content in the meat of boil-shucked scallop and browning of the canned product.
-
NAGAYAMA F.
J.Tokyo Univ.Fish. 65, 209-213, 1979
被引用文献3件
-
9
- Hexose monophosphate accumulation and related metabolic changes in unfrozen and thawed adductor muscle of the sea scallop (Placopecten magellanicus).
-
HILTZ F. D.
J.Fish.Res.Bd.Can. 30, 45-52, 1973
被引用文献1件
-
10
- Free Amino Acids Responsible for the Browning of Cooked Scallop Adductor Muscle
-
Kawashima Kaoru , Yamanaka Hideaki
Fisheries science : FS 62(2), 293-296, 1996
参考文献13件 被引用文献7件
-
11
- Influences of Seasonal Variations in Contents of Glycogen and Its Metabolites on Browning of Cooked Scallop Adductor Muscle
-
Kawashima Kaoru , Yamanaka Hideaki
Fisheries science : FS 62(4), 639-642, 1996
参考文献17件 被引用文献3件
-
12
- Post-mortem changes in glycogen, nucleotides, sugar phosphates, and sugars, in fish muscles-A review
-
TARR H. L.
J. Food Sci. 31, 846-854, 1966
DOI 被引用文献5件
-
13
- ホタテガイ閉殻筋の死後変化に及ぼす貯蔵温度の影響〔英文〕
-
川嶋 かほる , 山中 英明
日本水産学会誌 58(11), 2175-2180, 1992
日本農学文献記事索引 J-STAGE 被引用文献21件
-
14
- カツオかん詰のオレンジミート ４ Ｇ６ＰならびにＦ６Ｐの蓄積原因（１）:G6P ならびにF6Pの蓄積原因 (1)
-
山中 英明
日本水産学会誌 41(2), 217-223, 1975
日本農学文献記事索引 J-STAGE 被引用文献7件
-
15
- カツオかん詰のオレンジミート ４ Ｇ６ＰならびにＦ６Ｐの蓄積原因（１）:G6P ならびにF6Pの蓄積原因 (1)
-
山中 英明
日本水産学会誌 41(2), 217-223, 1975
日本農学文献記事索引 J-STAGE 被引用文献7件
被引用文献: 1件中 1-1件 を表示
-
1
- 魚介類の死後変化と品質(総説)
-
山中 英明 , Hideaki Yamanaka , 東京水産大学食品生産学科 , Department of Food Science and Technology Tokyo University of Fisheries
日本水産学会誌 = Bulletin of the Japanese Society of Scientific Fisheries 68(1), 5-14, 2002-01-15
日本農学文献記事索引 J-STAGE 参考文献27件 被引用文献7件