Correlation of extractive components and body index with taste in oyster Crassostrea gigas brands
Yuko Murata, Ken Touhata, RYUICHI MIWA
Topics & Concepts
OysterFood scienceGlycogenTasteGlycineChemistryUmamiCrassostreaBiochemistryBiologyAmino acidFisheryAquaculture Nutrition and GrowthMeat and Animal Product QualityFood Quality and Safety Studies