Effects of various conditions on the post-mortem softening and changes in collagen of the muscle of chub mackerel

被引：0

作者：

Mochizuki, S ^{[1
]}

机构：

[1] Oita Univ, Fac Educ & Welf Sci, Oita 8701192, Japan

来源：

NIPPON SUISAN GAKKAISHI | 2000年 / 66卷 / 05期

关键词：

D O I：

暂无

中图分类号：

S9 [水产、渔业];

学科分类号：

0908 ;

摘要：

引用

页码：906 / 907

页数：2

共 50 条

[21] POST-MORTEM ISOMETRIC TENSION CHANGES AND SHORTENING IN TURKEY MUSCLE STRIPS HELD AT VARIOUS TEMPERATURES
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[28] CONNECTIN CONTENT AND ITS POST-MORTEM CHANGES IN FISH MUSCLE
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[29] POST-MORTEM CHANGES IN PHYSICAL + CHEMICAL PROPERTIES OF BOVINE MUSCLE
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[J]. JOURNAL OF FOOD SCIENCE, 1964, 29 (05) : 590 - &
[30] POST-MORTEM CHANGES IN COLOUR OF PIG LONGISSIMUS DORSI MUSCLE
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[J]. NATURE, 1963, 198 (488) : 584 - +

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