Control of lipid oxidation and meat color deterioration in skipjack tuna muscle during ice storage
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概要
- 論文の詳細を見る
- 2010-07-01
著者
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SOHN Jeong-Ho
Department of Food Science and Nutrition, Chonnam National University
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OHSHIMA Toshiaki
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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Sohn Jeong-ho
Department Of Food Science And Nutrition Chonnam National University
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Ohshima Toshiaki
Department Of Food Science And Technology Tokyo University Of Fisheries
関連論文
- Control of lipid oxidation and meat color deterioration in skipjack tuna muscle during ice storage
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