Postmortem rigor and tenderization of tilapia monitored by MTRM and extractability method
碩士 === 國立海洋大學 === 食品科學系 === 88 === Abstract Changes of meat texture quality of tilapia dorsal muscle as effected by the competitional occurrences of rigor mortis and tenderization during postmortem storagings at 4oC and 20oC were investigated. In order to evaluate the rigor mor...
| Main Authors: | , |
|---|---|
| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2000
|
| Online Access: | http://ndltd.ncl.edu.tw/handle/14732793252694428898 |