Free Amino Acids Responsible for the Browning of Cooked Scallop Adductor Muscle
スポンサーリンク
概要
著者
-
Yamanaka Hideaki
Department Of Food Science & Technology Tokyo University Of Fisheries
-
Kawashima Kaoru
Food Science Laboratory Faculty Of Education Saitama University
関連論文
- Observation of Magnetic Ordering in La_Sr_xCuO_4 around x=0.115 : La-NQR Study
- Differences in the Ultrastructure of Carp Muscle Slices Due to Varying "Arai" Treatment : An Electron Microscopic Observation(Food & Nutrition)
- Preparation of monoclonal antibodies against tuna parvalbumin
- Unusual levels of phosphatidylcholine hydroperoxide in plasma, red blood cell, and livers of aromatic fish
- Effects of temperature on myofibrillar ATPase activities of two lobster species
- Changes in Content of Extractive Components in the Tail Muscle of Three Species of Lobsters during Storage
- Effects of Cold Storage, Freezing and Thawing on Browning of Cooked Scallop Adductor Muscle
- Postmortem Biochemical Changes in Muscle of Buccinum striatissimum during Storage
- Post-mortem Biochemical Changes in the Muscle of Japanese Spiny Lobster during Storage
- Post-mortem Changes in Contents of Glycolytic Intermediates in the Adductor Muscle of Noble Scallop during Storage
- Glycolytic Enzymes in the Tissues of Three Species of Scallop (Bivalvia:Pectinidae)
- Influences of Seasonal Variations in Contents of Glycogen and Its Metabolites on Browning of Cooked Scallop Adductor Muscle
- Relations Between Glycolysis and Browning of Cooked Scallop Adductor Muscle
- Effects of Freezing and Thawing on post-mortem Biochemical Changes in Scallop Adductor Muscle
- Free Amino Acids Responsible for the Browning of Cooked Scallop Adductor Muscle
- Initial changes in ATP equivalents in the post mortem muscles of three species of lobster
- Changes in Content of Extractive Components in the Adductor Muscle of Noble Scallop during Storage
- Identification of Arsenobetaine as a Major Arsenic Compound in the Ivory Shell Buccinum striatissimum