Relations Between Glycolysis and Browning of Cooked Scallop Adductor Muscle
スポンサーリンク
概要
著者
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Yamanaka Hideaki
Department Of Food Science & Technology Tokyo University Of Fisheries
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Kawashima Kaoru
Food Science Laboratory Faculty Of Education Saitama University
関連論文
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- Post-mortem Biochemical Changes in the Muscle of Japanese Spiny Lobster during Storage
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- Glycolytic Enzymes in the Tissues of Three Species of Scallop (Bivalvia:Pectinidae)
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- 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