@article{oai:nagasaki-u.repo.nii.ac.jp:00009496,
 author = {呉, 茲華 and 三嶋, 敏雄 and 橘, 勝康 and 槌本, 六良},
 journal = {長崎大学水産学部研究報告, Bulletin of the Faculty of Fisheries, Nagasaki University},
 month = {Mar},
 note = {The lowering in freshness of fish stored in three methods with different storing temperatures, icing (0℃), partial freezing (-3℃, PF) and freezing (-22℃) was studied. In PF the speed of lowering in freshness measured in terms of pH, TVB-N and K value was slower (one-third, a half and a half, respectively) than in icing, but much faster than in freezing. The relative activity of Mf Ca²⁺-ATPase lowered with the lapse of storage time in PF and freezing, and much more slowly in the former, while the activity remained almost unchanged in icing. The present results suggested the adequacy of PF for the storage of fish for an intermediate period up to one month. The economy of energy by storage in PF is also worthy of attention., 長崎大学水産学部研究報告, v.65, pp.31-36; 1989},
 pages = {31--36},
 title = {鮮魚の鮮度低下に及ぼす貯蔵温度の影響},
 volume = {65},
 year = {1989}
}