@article{oai:ir.kagoshima-u.ac.jp:00004501,
 author = {太田, 冬雄 and 鰺坂, 比呂志},
 issue = {1},
 journal = {鹿児島大学水産学部紀要=Memoirs of Faculty of Fisheries Kagoshima University},
 month = {2016-10-27},
 note = {The variation in free tyrosine (and other chromogens) offish･meat in the depression course of its freshness, was examined by the colorimetric method with phenol reagent.
As a result, it was ascertained that tyrosine values increased fairly regularly during its storage at room temperature, and the increasing rate of it was greater than that of ammonia, and further more, tyrosine values at both fresh and decayed stage offish was approximately definite in various fishes used
for the test. Therefore, it was infered that more reliable measurement of fish-quality might be achieved by the estimation of tyrosine values in addition to the ammonia
determination.},
 pages = {98--102},
 title = {魚肉の鮮度低下に伴う遊離チロシン量の変化について},
 volume = {3},
 year = {}
}