スポンサーリンク
Affiliation: Department Of Food Science National Taiwan Ocean University | 論文
- Effect of met-myoglobin reductase on the color stability of blue fin tuna during refrigerated storage
- Purification and characterization of metmyoglobin reductase from ordinary muscle of blue-fin tuna
- Effect of polyethylene package on the metmyoglobin reductase activity and color of tuna muscle during low temperature storage
- Purification and Properties of an Aminopeptidase from Mullet, Mugil cephalus, Roe(Biological Chemistry)
- Comparison of the Cathepsin D from Mackerel (Scomber australasicus) and Milkfish(Chanos chanos) Muscle^+
- Properties of extracellular ice-nucleating substances from Pseudomonas fluorescens MACK-4 and its effect on the freezing of some food materials
- Isolation of ice-nucleating active bacterium from mackerel and its properties
- Extractive component changes in the foot muscle of live small abalone during storage
- Seasonal variations of chemical constituents in the muscle and viscera of small abalone fed different diets
- Changes in chemical constituents and physical indices during processing of dried-seasoned squid
- Comparison of taste components in cooked meats of small abalone fed different diets