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Changes in freshness and quality of fish muscle during preservation after catching on different waters by Oshoro-Maru.

1987

Nakamura T. | Hashimoto A. | Masuda K. | Arai K.

AGROVOC Keywords
adenosina trifosfatasa adenosine triphosphatase calidad embarcaciones de pesca especies fish fishing vessels marine areas organoleptic properties pescado ph preservation quality species temperatura del agua water temperature
Bibliographic information
Bulletin of the Faculty of Fisheries Hokkaido University
Volume 38 ISSN 0018-3458
Pagination
v.414-422(4)
Other Subjects
Preservacion; Espece; Propiedades organolepticas; Areas marinas; Navire de peche; Propriete organoleptique; Region maritime; Qualite; Poisson aliment; Temperature de l' eau
Language
Japanese
Note
19 ref.; Summaries (En, Ja).
Type
Journal Article; Journal Part; Summary
Source
Bulletin-of-the-Faculty-of-Fisheries-Hokkaido-University (Japan). (Nov 1987). v. 38(4) p. 414-422.
Corporate Author
Hokkaido Univ., Hakodate (Japan). Faculty of Fisheries
2012-11-15
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