Effects of Hot-Spring Water Culture on the Nutritional Value of Muscle from Japanese Eel <i>Anguilla japonica</i>-Reference-Cited by-同舟云学术

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Effects of Hot-Spring Water Culture on the Nutritional Value of Muscle from Japanese Eel Anguilla japonica

Published:2023-11-12 Issue:1 Volume:33 Page:33-48
ISSN:1049-8850
Container-title:Journal of Aquatic Food Product Technology
language:en
Short-container-title:Journal of Aquatic Food Product Technology

Author:

Ishimaru Mami¹,Uchida Katsuhisa²,Taoka Yousuke¹,Matsumoto Tomoko³,Tanaka Ryusuke¹

Affiliation:

1. Department of Marine Biology and Environmental Sciences, Faculty of Agriculture, University of Miyazaki, Miyazaki, Japan

2. Nobeoka Marine Science Station, Field Science Center, Faculty of Agriculture, University of Miyazaki, Nobeoka, Japan

3. Center for Collaborative Research and Community Cooperation, University of Miyazaki, Miyazaki, Japan

Funder

JSPS Research Fellow Grant

Publisher

Informa UK Limited

Subject

Aquatic Science,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10498850.2023.2277855

Reference52 articles.

1. AOAC International. 2023. Official methods of analysis of AOAC international. 22nd ed. Rockville, Maryland: Oxford University Press.

2. Eel visual pigments revisited: The fate of retinal cones during metamorphosis

3. Role of vitamin E in glutathione-induced oxidant stress: methemoglobin, lipid peroxidation, and hemolysis

4. Imbalances in the hardness/alkalinity ratio of water and Nile tilapia’s growth performance - doi: 10.4025/actascitechnol.v36i1.18995

5. Relationship between fish culture methods and pondwater quality in freshwater fish culture;Chiba K;NOAA Tech Rep NMFS,1988

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