Comparison of taste components in cooked meats of small abalone fed different diets

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概要

• 論文の詳細を見る
• Japanese Society of Fisheries Scienceの論文

著者

• CHIOU Tze-Kuei

  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

• Lai M‐m

  Department Of Food Science National Taiwan Ocean University

• Lai Meng-mei

  Department Of Food Science National Taiwan Ocean University

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• 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
• 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

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