The Annual Meeting of the Japan Society of Cookery Science, 2008
Session ID : 1D-2
Conference information
Host: The Japan Society of Cookery Science
Oral Presentation
Does fish fillet frozen by alcohol brine method have high quality for Sashimi food?
Toshimichi Maeda, *Yoshikatsu Higuchi, Maho Shichikasho, Tetsuro Iwano, Takashi Yasuhara, Koichiro Watanabe, Nobuo Ito, Etsuro Inui, Yoichi Mizukami, Kazunori Seike, Tokihiro Sakamoto, Takuhiro Sakai, Yutaka Fukuda, Kazuki Harada
Author information
Keywords:
fillet,
alcohol brine,
Japanese horse mackerel,
thaw rigor,
rate of shrinking length,
amount of drip
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