Quality changes in squid (Loligo duvaucelli) tubes chilled with dry ice and water ice-Reference-Cited by-同舟云学术

Quality changes in squid (Loligo duvaucelli) tubes chilled with dry ice and water ice

Published:2010-08 Issue:4 Volume:47 Page:401-407
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Jeyasekaran G.,Jeya Shakila R.,Sukumar D.,Ganesan P.,Anandaraj R.

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-010-0066-5.pdf

Reference30 articles.

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3. Civera T, Grassi MA, Pattono D (1999) Chemical and microbial characteristics of cephalopods during storage in ice. Industrie Alimentari 38:933–937

4. Cobb F, Alanoz I, Thompson C (1973) Biochemical and microbial studies on shrimp: Volatile nitrogen and amine nitrogen analysis. J Food Sci 38:431–436

5. Dalgaard P (2000) Freshness, quality and safety in seafoods. FLAIR-FLOW, Europe Technical Manual F-FE 380A/00. Teagase, The National Food Centre, Ireland

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