The Predicted Model of the Sensory Quality of Refrigerated Tilapia Skin Established Based on Characteristic Near-Infrared Spectrum-Reference-Cited by-同舟云学术

The Predicted Model of the Sensory Quality of Refrigerated Tilapia Skin Established Based on Characteristic Near-Infrared Spectrum

Published:2022-12-15 Issue:1 Volume:32 Page:59-68
ISSN:1049-8850
Container-title:Journal of Aquatic Food Product Technology
language:en
Short-container-title:Journal of Aquatic Food Product Technology

Author:

Ma Huawei¹²^ORCID,Lv Min²,Ruan Zhide²,Latif Fariha³,Pan Chuanyan²,Luo Xu²,Yang Qiong²,Qi Xiaobao¹,Zhong Yuan¹,Guo Ailing¹

Affiliation:

1. National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agriculture University, Wuhan, Hubei, China

2. Guangxi Key Laboratory of Aquatic preservation and processing technology, Guangxi Academy of Fishery Science, Nanning, Guangxi, China

3. Institute of Pure and Applied Biology, Bahauddin Zakariya University, Multan, Pakistan

Funder

Science and Technology Fund of Guangxi Province

Publisher

Informa UK Limited

Subject

Aquatic Science,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10498850.2022.2157229

Reference35 articles.

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4. Extraction and characterization of acid-soluble collagen from scales and skin of tilapia (Oreochromis niloticus)

5. Emmanuel B, Nicholas K, Noble B. 2019. Food and Agriculture Organization of United Nations, FAOSTAT Statistical Database of the United Nation Food and Agriculture Organization (FAO) Statistical Division[Z]. 38.