Muscle biochemical constituents of cultured amberjack Seriola dumerili and their influence on raw meat texture

• THAKUR Dhirendra Prasad

  Laboratory of Aquatic Product Utilization, Faculty of Agriculture, Kochi University

• MORIOKA Katsuji

  Laboratory of Aquatic Product Utilization, Faculty of Agriculture, Kochi University

• ITOH Naoya

  Laboratory of Aquatic Product Utilization, Faculty of Agriculture, Kochi University

• WADA Mizuho

  Laboratory of Aquatic Product Utilization, Faculty of Agriculture, Kochi University

• ITOH Yoshiaki

  Laboratory of Aquatic Product Utilization, Faculty of Agriculture, Kochi University

収録刊行物

• Fisheries science : FS

  Fisheries science : FS 75 (6), 1489-1498, 2009-11-01

キーワード

• Amberjack
• Collagen
• Free amino acid
• Lipid
• Proximate composition
• Texture

詳細情報

• CRID: 1573668925669291136
• NII論文ID: 10025444656
• NII書誌ID: AA10993718
• ISSN: 09199268
• 本文言語コード: en
• データソース種別:
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