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J-GLOBAL ID：200902295765989509   Reference number：07A0051000

魚介類の死後硬直と鮮度(K値)の変化

Author (4)：
KOSEKI SATOMI

About KOSEKI SATOMI

(東海大 海洋)

About 東海大 海洋

, 
KITAKAMI SEIICHI

About KITAKAMI SEIICHI

(全国すり身協)

About 全国すり身協

, 
KATO NOBORU

About KATO NOBORU

(東海大 海洋)

About 東海大 海洋

, 
ARAI KEN'ICHI

About ARAI KEN'ICHI

(全国すり身協)

About 全国すり身協


Material：
海-自然と文化  (東海大学紀要 海洋学部)

About 海-自然と文化


Volume： 4  Issue： 2  Page： 31-46  Publication year： Nov. 30, 2006 
JST Material Number： Z0956B  ISSN： 1348-7620  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
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*aquatic food

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,...
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*seafood

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JST classification (1)：
JST classification
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Food quality 
(FJ01040F)

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Substance index (1)：
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Chemical Substance indexed to the Article.
adenosine triphosphate

About adenosine triphosphate

Terms in the title (4)：
Terms in the title
Keywords automatically extracted from the title.
魚介

About 魚介

, 
死後硬直

About 死後硬直

, 
鮮度

About 鮮度

, 
K値

About K値


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