4.3 Article

Effects of Freshness on the Cook Loss and Shrinkage of Grass Carp (Ctenopharyngodon idellus) Fillets Following Pasteurization

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Food Science & Technology

Relationship of changes in quality attributes and protein solubility of ground beef under pasteurization conditions

Lihong Niu et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2015)

Article Food Science & Technology

Post-Mortem Changes of Silver Carp (Hypophthalmichthys Molitrix) Stored at 0°C Assessed by Electrical Conductivity

Ce Shi et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2015)

Article Food Science & Technology

Postmortem Changes of Crucian Carp (Carassius auratus) During Storage in Ice

Kaifeng Li et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2015)

Article Food Science & Technology

SEASONALITY OF THE THERMAL KINETICS OF COLOR CHANGES IN WHOLE SPINACH (SPINACIA OLERACEA) LEAVES UNDER PASTEURIZATION CONDITIONS

Muhammad Aamir et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2014)

Article Food Science & Technology

Kinetics of quality changes in whole blue mussel (Mytilus edulis) during pasteurization

Mahmoudreza Ovissipour et al.

FOOD RESEARCH INTERNATIONAL (2013)

Article Food Science & Technology

QUALITY LOSS ASSESSMENT OF CRISP GRASS CARP (CTENOPHARYNGODON IDELLUS C. ET V) FILLETS DURING ICE STORAGE

Zhiwei Zhu et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2013)

Article Food Science & Technology

Quality Assessment of Tiger Tooth Croaker (Otolithes ruber) During Ice Storage

Salim Sharifian et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2011)

Article Engineering, Chemical

Kinetics of salmon quality changes during thermal processing

Fanbin Kong et al.

JOURNAL OF FOOD ENGINEERING (2007)

Article Food Science & Technology

Quality changes of salmon (Oncorhynchus gorbuscha) muscle during thermal processing

Fanbin Kong et al.

JOURNAL OF FOOD SCIENCE (2007)

Review Food Science & Technology

Trends in postmortem aging in fish: Understanding of proteolysis and disorganization of the myofibrillar structure

Christine Delbarre-Ladrat et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2006)