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BIOLOGICAL STRUCTURE AND ITS INFLUENCE ON TECHNOLOGY
HANDLING AND PROCESSING OF CEPHALOPODS AT SEA
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actomyosin amino acids Ampola argentinus arginine bartrami Bull.Jap.Soc.Sci.Fish catch cephalopods chitin chromatophores CM CM coast collagen consumers consumption cuttlefish dried squid drying England Fisheries Development enzymes extracts fatty acids fish Fisheries Development Foundation flavour Foundation and NMFS freezing fresh frozen squid gutting handling Hotta ika-shiokara Illex illecebrosus important industry ink sac International Squid Japan Japanese jigging Konosu lipids Loligo pealei mainly Matsumoto Maximum mantle length methods moisture myosin Nauen nitrogen Nototodarus octopus odour Ommastrephes processing proline protein raw material raw squid saki-ika salt sea water seafood seasoned squid shiokara skin colour sloani Spain squid fishery squid mantles squid meat squid muscle squid products squid protein squid rings Squid Symposium stored Studies Table Tanikawa taste temperature tentacles texture thawing tissue Todarodes pacificus trays trimethylamine oxide Tsukudani tubes UNIPUB vessels viscera vulgaris washed Whole squid