Effects of different heating conditions on the texture and extracts of the meat from each part of the yellowtail Seriola quinqueradiata
Crossref DOI link: https://doi.org/10.1007/s12562-020-01426-0
Published Online: 2020-05-06
Published Print: 2020-07
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Furuta, Ayumi
Mabuchi, Ryota
Tanimoto, Shota http://orcid.org/0000-0002-0963-390X
Text and Data Mining valid from 2020-05-06
Version of Record valid from 2020-05-06
Article History
Received: 8 December 2019
Accepted: 17 April 2020
First Online: 6 May 2020