Post-mortem Changes in Contents of Glycolytic Intermediates in the Adductor Muscle of Noble Scallop during Storage
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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WONGSO Suwidji
Department of Food Science and Technology, Tokyo University of Fisheries,
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Wongso Suwidji
Department Of Food Science And Technology Tokyo University Of Fisheries
関連論文
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- 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