Art
J-GLOBAL ID：200902067858595303   Reference number：91A0526501

Evaluation of yellowfin tuna freshness by physicochemical properties of the eye fluid.

ガラス体液によるキワダマグロの鮮度判定
Author (3)：
NAGASHIMA Y

About NAGASHIMA Y

(Tokyo Univ. Fish., Tokyo)

About Tokyo Univ. Fish., Tokyo

, 
TANAKA M

About TANAKA M

(Tokyo Univ. Fish., Tokyo)

About Tokyo Univ. Fish., Tokyo

, 
TAGUCHI T

About TAGUCHI T

(Tokyo Univ. Fish., Tokyo)

About Tokyo Univ. Fish., Tokyo


Material：
Journal of Tokyo University of Fisheries  (東京水産大学研究報告)

About Journal of Tokyo University of Fisheries


Volume： 77  Issue： 2  Page： 153-159  Publication year： Nov. 1990 
JST Material Number： G0466A  ISSN： 0040-9014  CODEN： JTUFA  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)
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Thunnus

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,...
Semi thesaurus term：
Thesaurus term/Semi thesaurus term
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K value

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,...
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JST classification (1)：
JST classification
Category name(code) classified by JST.
Animal aquatic foods 
(FJ13020C)

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Terms in the title (3)：
Terms in the title
Keywords automatically extracted from the title.
ガラス体液

About ガラス体液

, 
マグロ

About マグロ

, 
鮮度

About 鮮度


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