Chemical, physical and sensory changes of small abalone meat during cooking
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概要
- 論文の詳細を見る
- 2004-10-01
著者
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Chiou Tze-kuei
Department Of Food Science National Taiwan Ocean University
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Lan Huei-ling
Seafood Technology Division Fisheries Research Institute
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TSAI CYUN-YU
Department of Food Science, National Taiwan Ocean University
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Tsai Cyun-yu
Department Of Food Science National Taiwan Ocean University
関連論文
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- Enhancement of the expression of ice-nucleation activity of Pseudomonas fluorescens MACK-4 isolated from mackerel
- Properties of extracellular ice-nucleating substances from Pseudomonas fluorescens MACK-4 and its effect on the freezing of some food materials
- 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