Characterization of Collagen in the Muscle of Several Crustacean Species in Association with Raw Meat Texture
Open Access
- 1 January 1994
- journal article
- Published by Japanese Society of Fisheries Science in Fisheries Science
- Vol. 60 (3) , 323-328
- https://doi.org/10.2331/fishsci.60.323
Abstract
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This publication has 4 references indexed in Scilit:
- Post-Mortem Tenderization of Fish Muscle due to Weakening of Pericellular Connective Tissue.NIPPON SUISAN GAKKAISHI, 1993
- Post-mortem Tenderization of Rainbow Trout Muscle Caused by the Disintegration of Collagen Fibers in the Pericellular Connective Tissue.NIPPON SUISAN GAKKAISHI, 1992
- Contribution of the connective tissues on the texture difference of various fish species.NIPPON SUISAN GAKKAISHI, 1986
- Collagen content in the muscle of fishes in association with their swimming movement and meat texture.NIPPON SUISAN GAKKAISHI, 1986