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BIOLOGICAL STRUCTURE AND ITS INFLUENCE ON TECHNOLOGY
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actomyosin amino acids Ampola argentinus arginine bartrami Bull catch cephalopods chilled chromatophores cold storage collagen consumers consumption cooked squid cuttlefish discoloration dried squid drying edible enzymes Exports extracts fatty acids fermentation fins fish flavour Foundation and NMFS freezer freezing fresh squid frozen squid Grade gutting handling Hokkaido Hotta ika-shiokara Illex illecebrosus important increased industry ink sac investigated Japan Japanese jigging Konosu layer lipids Loligo pealei mainly Matsumoto methods moisture myosin nitrogen Nototodarus octopus odour processing proline protein raw material raw squid saki-ika salt sea water seafood seasoned squid shiokara skin colour sloani Soc.Sci Spain squid fisheries squid mantles squid meat squid muscle squid products squid protein squid rings stored Table Tanikawa taste temperature tentacles texture thawing tissue Todarodes pacificus Total supply trays trimethylamine oxide Tsukudani tubes vessels viscera vitamin B6 washed wet squid Whole squid