The Annual Meeting of the Japan Society of Cookery Science, 2008
Session ID : 1D-1
Conference information
Host: The Japan Society of Cookery Science
Oral Presentation
Does the blood-letting fish frozen in alcohol brine have high quality for Sashimi food?
Toshimichi Maeda, *Yuto Takakura, Tomoko Nishimura, Yuko Kikutake, Koichiro Watanabe, Nobuo Ito, Etsuro Inui, Yoichi Mizukami, Kazunori Seike, Tokihiro Sakamoto, Takuhiro Sakai, Yutaka Fukuda, Kazuki Harada
Author information
Keywords:
Sashimi,
alcohol brine,
Japanese horse mackerel,
a* value,
metmyoglobin formation rate,
K value
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