Effects of different heating conditions on the texture and extracts of the meat from each part of the yellowtail Seriola quinqueradiata
Ayumi Furuta, Ryota Mabuchi, Shota Tanimoto
Topics & Concepts
Seriola quinqueradiataUmamiHypoxanthineFood scienceChemistryTasteFish <Actinopterygii>FisheryBiologyBiochemistryEnzymeMeat and Animal Product QualityAquaculture Nutrition and GrowthPhysiological and biochemical adaptations