Effects of acid and alkaline pretreatment on the discoloration rates of dark muscle and myoglobin extract of skinned tilapia fillet during iced storage
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概要
- 論文の詳細を見る
- 2009-11-01
著者
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OCHIAI Yoshihiro
Laboratory of Food Science, Faculty of Education, Ibaraki University
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Chow Chau-jen
Department Of Seafood Science National Kaohsiung Marine University
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Ochiai Yoshihiro
Laboratory Of Aquatic Molecular Biology And Biotechnology Graduate School Of Agricultural And Life S
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LEE PEI-FEN
Department of Zoology, National Taiwan University
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Lee Pei-fen
Department Of Seafood Science National Kaohsiung Marine University
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YANG Jing-Iong
Department of Seafood Science, National Kaohsiung Marine University
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Yang Jing-iong
Department Of Seafood Science National Kaohsiung Marine University
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