Biochemical changes in the abdominal muscle of mud crab Scylla serrata during storage
スポンサーリンク
概要
- 論文の詳細を見る
- Japanese Society of Fisheries Scienceの論文
- 2004-02-01
著者
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Huang J‐p
Department Of Food Science National Taiwan Ocean University
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Huang Jui-peng
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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- 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