Effect of multiple freeze–thaw cycles on the quality of Russian sturgeon (Acipenser gueldenstaedtii) determined by traditional and emerging techniques-Reference-Cited by-同舟云学术

Effect of multiple freeze–thaw cycles on the quality of Russian sturgeon (Acipenser gueldenstaedtii) determined by traditional and emerging techniques

Published:2021-09-27 Issue:1 Volume:248 Page:95-107
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Vilkova Daria,Kondratenko Elena,Chèné Christine,Karoui Romdhane

Funder

French State

Ministry of Science and Higher Education of the Russian Federation

Vernadsky program

European Union

french region of Hauts-de-France

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

https://link.springer.com/content/pdf/10.1007/s00217-021-03859-y.pdf

Reference56 articles.

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4. García MR, Cabo ML, Herrera JR et al (2017) Smart sensor to predict retail fresh fish quality under ice storage. J Food Eng 197:87–97. https://doi.org/10.1016/j.jfoodeng.2016.11.006

5. Vaccaro AM, Buffa G, Messina CM et al (2005) Fatty acid composition of a cultured sturgeon hybrid (Acipenser naccarii x A. baerii). Food Chem 93:627–631. https://doi.org/10.1016/j.foodchem.2004.09.042

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