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Effect of the preparation conditions on the texture of "arai [fresh fish meat, sliced and washed with water]" made of carp muscle

1990

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

AGROVOC Keywords
adenosine triphosphate analyse organoleptique carp carpa carpe fish lavado lavage microscopia microscopie microscopy muscle muscles organoleptic analysis pescado poisson (aliment) temperatura temperature temps tiempo time washing
Bibliographic information
Volume 56 Issue 9 ISSN 0021-5392
Pagination
pp. 1521-1525
Other Subjects
Analisis organoleptico; Adenosintrifosfato; Musculos; Texture/ eau; Textura/ agua; Texture/ water
Language
Japanese
Note
4 tables; 3 fig.; 14 ref.; Summaries (En, Ja)
Type
Summary
1991-08-15
AGRIS AP
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