Quality Evaluation of Red Seabream, Pagrus major by Physicochemical Method |
김태진
((사)한국생선회협회)
배진한 (부경대학교 식품생명공학) 여해경 (부경대학교 식품생명공학) 심길보 (부경대학교 식품생명공학) 정호진 (부경대학교 식품생명공학) 조영제 (부경대학교 식품생명공학부) |
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Post-mortem tenderization of rainbow trout muscle caused by gradual disintegration of the extracellural matrix structure
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2 |
Contribution of the connective tissues on the texture difference of various fish species
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3 |
Tow improved and simplified method for the spectrophotometric determination of hydroxyproline
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DOI |
4 |
The effect of thermal acclimation on rigor mortis progress of carp stored at different temperatures
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DOI |
5 |
Studies on the muscle quality of cultured and wild red seabream (Pagrosomus auratus) and flounder (Paralichthys olivaceus)
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6 |
The effects of swimming exercise on flesh texture of cultured red seabream
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DOI |
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8 |
Effects of dietary herbs on growth and body composition in Olive flounder, Paralichthys olivaceus
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Seasonal change in muscle firmness and proximate composition of red seabream
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10 |
Distribution of collagen in body of several fishes
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11 |
Distribution of collagen in body muscle of fishes with different swimming movement
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