The influence of MgCl<sub>2</sub> on the browning of dried Japanese common squid (<i>Todarodes pacificus</i>) products and its mechanism

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Publication Details

Journal
NIPPON SUISAN GAKKAISHI
Published
2026-01-01
DOI
https://doi.org/10.2331/suisan.25-00016
Primary Topic
Meat and Animal Product Quality
Type
article
Field-Weighted Citation Impact
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article

The influence of MgCl2 on the browning of dried Japanese common squid (Todarodes pacificus) products and its mechanism

NIPPON SUISAN GAKKAISHI
Meat and Animal Product Quality
article

The influence of MgCl2 on the browning of dried Japanese common squid (Todarodes pacificus) products and its mechanism

article en

Abstract

No abstract available for this paper.
NIPPON SUISAN GAKKAISHI
Mitsui Chemicals (Germany) (DE), Tokyo University of Marine Science and Technology (JP)
Life below water
Openalex Percentile: Top 8%
Meat and Animal Product Quality
DOIOpen Access PDFOpenAlex
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The influence of MgCl<sub>2</sub> on the browning of dried Japanese common squid (<i>Todarodes pacificus</i>) products and its mechanism · NIPPON SUISAN GAKKAISHI (2026) | TGRS Research Map | TGRS