Effect of polyethylene package on the metmyoglobin reductase activity and color of tuna muscle during low temperature storage
スポンサーリンク
概要
著者
-
CHIOU Tze-Kuei
Department of Food Science, National Taiwan Ocean University
-
PONG Ching-Yung
Department of Food Science, National Taiwan Ocean University
-
JIANG Shann-Tzong
Department of Food Science, National Taiwan Ocean University
-
Chiou T‐k
National Taiwan Ocean Univ. Keelung Twn
-
Chiou Tze-kuei
Department Of Food Science National Taiwan Ocean University
-
Chiou Tze-kuei
Affiliation: Department Of Food Science National Taiwan Ocean University
-
Pong Ching-yung
Department Of Food Science National Taiwan Ocean University
-
HO Ming-Lang
Department of Food Science, National Taiwan Ocean University,
-
Jiang S‐t
National Taiwan Ocean Univ. Keelung Twn
-
Jiang Shann-tzong
Department Of Food Science National Taiwan Ocean University
-
Jiang Shann-tzong
Affiliation: Department Of Food Science National Taiwan Ocean University
-
Ho Ming-lang
Department Of Food Science National Taiwan Ocean University
関連論文
- 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^+
- Purification and characterization of three amylases from viscera of hard clam Meretrix lusoria
- Enhancement of the expression of ice-nucleation activity of Pseudomonas fluorescens MACK-4 isolated from mackerel
- Effects of mackerel cathepsins L and L-like, and calpain on the degradation of mackerel surimi
- Effects of Eution Conditions on the Separation of Calpastatin, μ-and m-Calpain on DEAE-Sephacel Chromatography
- 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
- Changes in Extractive Components and Glycogen in the Edible Meat of Hard Clam Meretrix lusoria During Storage at Different Temperatures
- Comparison of taste components in cooked meats of small abalone fed different diets
- Biochemical changes in the abdominal muscle of mud crab Scylla serrata during storage
- Cloning, Expression and Purification of Bacillus cereus Endochitinase in the Escherichia coli AD494(DE3)pLysS Expression System
- Chemical, physical and sensory changes of small abalone meat during cooking
- Chemical constituents in the abdominal muscle of cultured mud crab Scylla serrata in relation to seasonal variation and maturation