Correlation of type V collagen content with post-mortem softening of fish meat during chilled storage
YASUTAKA SHIGEMURA, MASASHI ANDO, YASUYUKI TSUKAMASA, YASUO MAKINODAN, TETSUO KAWAIVolume:
69
Year:
2003
Language:
english
Pages:
7
DOI:
10.1046/j.1444-2906.2003.00696.x
File:
PDF, 277 KB
english, 2003