Effect of met-myoglobin reductase on the color stability of blue fin tuna during refrigerated storage
スポンサーリンク
概要
著者
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Nieh Fang-pei
Department Of Food Science National Taiwan Ocean University
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CHIOU Tze-Kuei
Department of Food Science, National Taiwan Ocean University
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PONG Ching-Yung
Department of Food Science, National Taiwan Ocean University
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JIANG Shann-Tzong
Department of Food Science, National Taiwan Ocean University
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Chiou T‐k
National Taiwan Ocean Univ. Keelung Twn
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Chiou Tze-kuei
Department Of Food Science National Taiwan Ocean University
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Chiou Tze-kuei
Affiliation: Department Of Food Science National Taiwan Ocean University
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Pong Ching-yung
Department Of Food Science National Taiwan Ocean University
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Jiang S‐t
National Taiwan Ocean Univ. Keelung Twn
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Jiang Shann-tzong
Department Of Food Science National Taiwan Ocean University
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Jiang Shann-tzong
Affiliation: 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
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