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Physical properties of "arai [shrunk fresh fish meat]" made by applying of thaw-rigor

1990

Hatae, K. (Ochanomizu Univ., Tokyo (Japan)) | Sakamoto, H. | Shimada, A. | Matsumoto, M. | Yamanaka, H. | Watabe, S.

AGROVOC Keywords
adenosine triphosphate carp carpa carpe chemicophysical properties frozen fish merma muscle muscles pescado congelado retrait shrinkage textura texture thawing
Bibliographic information
Bulletin of the Japanese Society of Scientific Fisheries (Japan)
Volume 56 Issue 12 ISSN 0021-5392
Pagination
pp. 2113-2118
Other Subjects
Propriete physicochimique; Lavage/ decoupage; Decongelation; Musculos; Lavado/ corte; Washing/ cutting; Adenosintrifosfato; Descongelacion; Propiedades fisico-quimicas; Poisson congele
Language
Japanese
Note
3 tables; 6 fig.; 6 ref.; Summaries (En, Ja)
Type
Summary
1991-08-15
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