Temperature dependency in gel forming characteristic of washed meat from underutilized fatty fish escolarLepidocybium flavobrunneumand oilfishRuvettus pretiosus-Reference-Cited by-同舟云学术

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Temperature dependency in gel forming characteristic of washed meat from underutilized fatty fish escolarLepidocybium flavobrunneumand oilfishRuvettus pretiosus

Published:2008-12 Issue:6 Volume:74 Page:1366-1368
ISSN:0919-9268
Container-title:Fisheries Science
language:en
Short-container-title:

Author:

PATTARAVIVAT Janista,MORIOKA Katsuji,ONISHI Kenji,KOMIYAMA Shuzo,ITOH Yoshiaki

Publisher

Springer Science and Business Media LLC

Subject

Aquatic Science

Reference9 articles.

1. Wax compositions of escolare (Lepidocybium flavobreunneum), and its applications in medicine and cosmetics;Ukishima;Yakugaku Zasshi.,1987

2. Outbreaks of diarrhoea associated with butterfish fish in Victoria;Gregory;Commun. Dis. Intell.,2002

3. Editorial: diarrhoea associated with consumption of escolar (rudderfish);Shadbolt;Commun. Dis. Intell.,2002

4. An outbreak of gastrointestinal illness associated with consumption of escolar fish;Yohannes;Commun. Dis. Intell.,2002

5. Nutritive value of fish containing a large amount of alkoxydiglyceride or wax ester in meat;Kinumaki;Bull. Tokai Reg. Fish. Res. Lab.,1977

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