Effect of met-myoglobin reductase on the color stability of blue fin tuna during refrigerated storage
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- Chiou Tze-Kuei CHIOU Tze-Kuei
- Department of Food Science, National Taiwan Ocean University
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- Pong Ching-Yung PONG Ching-Yung
- Department of Food Science, National Taiwan Ocean University
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- Nieh Fang-Pei [他] NIEH Fang-Pei
- Department of Food Science, National Taiwan Ocean University
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- JIANG Shann-Tzong
- Department of Food Science, National Taiwan Ocean University
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Author(s)
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- Chiou Tze-Kuei CHIOU Tze-Kuei
- Department of Food Science, National Taiwan Ocean University
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- Pong Ching-Yung PONG Ching-Yung
- Department of Food Science, National Taiwan Ocean University
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- Nieh Fang-Pei [他] NIEH Fang-Pei
- Department of Food Science, National Taiwan Ocean University
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- JIANG Shann-Tzong
- Department of Food Science, National Taiwan Ocean University
Journal
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- Fisheries Science
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Fisheries Science 67(4), 694-702, 2001-08
Japanese Society of Fisheries Science
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NAKAMURA YOSHI-NORI , ANDO MASASHI , SEOKA MANABU , KAWASAKI KEN-ICHI , SAWADA YOSHIFUMI , MIYASHITA SHIGERU , OKADA TOKIHIKO , KUMAI HIDEMI , TSUKAMASA YASUYUKI
Fish Sci 72(5), 1079-1085, 2006-10-01
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MORIOKA KATSUJI , OHNISHI KENJI , ITOH YOSHIAKI
NIPPON SUISAN GAKKAISHI 79(6), 1009-1016, 2013-11-15