Daging Ikan : Karakteristik Biokimia dan Fisika

Referensi :

Amerio, M., C. Ruggi, C. Badini. 1996. Meat Quality of Reared Fish : Nutritional Aspects. Italian Journal of Food Science, Vol. 8, no. 3, pp. 221 - 229

Fukuma, Y., A. Yamane, T. Itoh, Y. Tsukamasa and M. Ando. 2012. Application of Supercooling to Long-Term Storage of Fish Meat. Fisheries Science, Vol. 78, Issue 2, pp. 451 - 461

Miyasaki, T., M. Hamaguchi and S. Yokoyama. 2011. Change of Volatile Compounds in Fresh Fish Meat during Ice Storage. Journal of Food Science, Vol. 76, Issue 9, pp. C1319 – C1325

Nonaka, M., F. Hirata, H. Saeki and Y. Sasamoto. 1989. Manufacture of Highly Nutritional Fish Meat for Food Stuff from Sardines. Nippon Suisan Gakkaishi, Vol. 55, no. 9, pp. 1575 -1581

Tunhun, D., Y. Itoh, K. Morioka and S. Kubota. 2004. Oxidation During Washing of Fish Meat Induces a Decrease in Gel Forming Ability. Developments in Food Science. Vol. 42, pp. 357 – 373

Wesselinova , D. 2000. Amino Acid Composition of Fish Meat After Different Frozen Storage Periods. Journal of Aquatic Food Product Technology, Vol. 9, Issue 4, pp. 41 - 48

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