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Effects of different heating conditions on the texture and extracts of the meat from each part of the yellowtail Seriola quinqueradiata |
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| Authors: | Furuta Ayumi Mabuchi Ryota Tanimoto Shota |
| Affiliation: | 1.Faculty of Health and Nutrition, Yamagata Prefectural Yonezawa University of Nutrition Sciences, Yamagata, 992-0025, Japan ;2.Graduate School of Comprehensive Scientific Research, Prefectural University of Hiroshima, Hiroshima, 734-8558, Japan ;3.Faculty of Human Culture and Science, Prefectural University of Hiroshima, Hiroshima, 734-8558, Japan ; |
| Abstract: | Fisheries Science - We investigated the effects of different heating conditions on the texture and extractive compounds of meat derived from each part of the yellowtail Seriola quinqueradiata fish.... |
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