Effects of cooking temperature and time on physicochemical, textural, structural, and microbiological features of fresh crayfish (Procambarus clarkii)-Reference-Cited by-同舟云学术

Effects of cooking temperature and time on physicochemical, textural, structural, and microbiological features of fresh crayfish (Procambarus clarkii)

Published:2022-11-18 Issue:2 Volume:17 Page:1208-1217
ISSN:2193-4126
Container-title:Journal of Food Measurement and Characterization
language:en
Short-container-title:Food Measure

Author:

Jiang Qixing^ORCID,Zhang Jinwen,Gao Pei,Yu Dawei,Yang Fang,Xu Yanshun,Xia Wenshui,Chen Nuo,Jiao Tingting

Funder

National Key R & D Program of China

North Jiangsu Science and Technology Project

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science

Link

https://link.springer.com/content/pdf/10.1007/s11694-022-01625-6.pdf

Reference35 articles.

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3. O.A. Odeyemi, D.S. Dabadé, M. Amin, F. Dewi, K. Waiho, Curr. Opin. Food Sci. 39, 140 (2021). https://doi.org/10.1016/j.cofs.2021.01.001

4. J. Gillespie, N. Nyaupane, R. Boucher, Aquac Econ. Manag 16, 250 (2012). https://doi.org/10.1080/13657305.2012.704619

5. R. Gao, X. Feng, W. Li, L. Yuan, J. Ge, D. Lu, B. Chen, G. Yu, Food Sci. Biotechnol. 25, 21 (2016). https://doi.org/10.1007/s10068-016-0003-0

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