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Rapid accumulation of inosine 5'-monophosphate during heating the muscle of very fresh yellowtail [Seriola quinqueradiata].

1989

Murata M. | Sakaguchi M.

AGROVOC Keywords
adenosine triphosphate aroma calentamiento chauffage deamination flaveur flavour fresh fish heating nucleotide nucleotides organoleptic properties pescado fresco poisson frais seriole yellowtails
Bibliographic information
Bulletin of the Japanese Society of Scientific Fisheries
Volume 55 ISSN 0021-5392
Pagination
v.823-828(5)
Other Subjects
Pez limon; Adenosintrifosfato; Propiedades organolepticas; Propriete organoleptique; Desamination; Nucleotidos; Desaminacion
Language
English
Note
35 ref.; Summaries (En, Ja).
Type
Journal Article; Journal Part; Summary
Source
Bulletin-of-the-Japanese-Society-of-Scientific-Fisheries (Japan). (May 1989). v. 55(5) p. 823-828.
Corporate Author
Kyoto Univ., Uji (Japan). Research Inst. for Food Science
2012-11-15
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