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more general categories information about this item Animal Science and Animal Products Animal Science and Animal Products zoology (51799) animal anatomy (33734) musculoskeletal system (4297) muscles (1733) Biological Sciences Biological Sciences anatomy and morphology (70482) animal anatomy (33736) musculoskeletal system (4297) muscles (1733) biochemistry (102540) biochemical compounds (82890) carbohydrates (23127) sugars (11442) monosaccharides (4327) ribose (50) nucleic acids, nucleosides and nucleotides (18273) nucleotides (1898) purine nucleotides (822) adenosine triphosphate (630) enzymatic reactions (1297) enzymatic browning (177) biological properties and phenomena (31123) postmortem changes (193) zoology (51772) animal anatomy (33713) musculoskeletal system (4297) muscles (1733) Calendar Year Calendar Year Year (337475) 2007 (28801) Economics, Business and Industry Economics, Business and Industry products and commodities (80757) agricultural products (74894) foods (19982) seafoods (809) calamari (16) product quality (18080) food quality (12184) enzymatic browning (177) Food and Human Nutrition Food and Human Nutrition food science (22492) food quality (12184) enzymatic browning (177) foods (20022) seafoods (809) calamari (16) Geographical Locations Geographical Locations Asia (16685) East Asia (10715) Japan (1867) Pacific Ocean Islands (3986) Japan (1863) Physical and Chemical Sciences Physical and Chemical Sciences chemical substances (129118) biochemical compounds (82878) carbohydrates (23127) sugars (11442) monosaccharides (4327) ribose (50) nucleic acids, nucleosides and nucleotides (18273) nucleotides (1898) purine nucleotides (822) adenosine triphosphate (630) technical chemicals (15701) additives (2065) flavorings (156) chemistry (84737) reaction chemistry (20939) chemical reactions (18979) degradation (3187) physics (54990) physical properties (32618) discoloration (195) Reference Types Reference Types Journal (337546) Research, Technology and Engineering Research, Technology and Engineering technology (49139) processing technology (28127) drying (1992) heat treatment (3316) boiling (211) Abstract of Article: Will be presented in next release Date Last Accessed: Accessed January 20, 2015 Title of Article: Relationship between Postmortem Changes and Browning of Boiled, Dried, and Seasoned Product Made from Japanese Common Squid (Tedarodes pacificus) Mantle Muscle Author(s) of Article: Will be identified in next release Citation: Journal of food science 2007 v.72 no.1 pp. C044-C049 Click to View: (Click to View) Date of Publication: 2007 Location of Article: http://pubag.nal.usda.gov/pubag/article.xhtml?id=697896 Name of Publication: Journal of food science Publishing Company: Will be identified in next release Accession Number: 239020
