Chemical Parameters for Traceability of Raw Material Freshness of Tropical Surimi-Reference-Cited by-同舟云学术

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Chemical Parameters for Traceability of Raw Material Freshness of Tropical Surimi

Published:2016-02-19 Issue:6 Volume:25 Page:895-904
ISSN:1049-8850
Container-title:Journal of Aquatic Food Product Technology
language:en
Short-container-title:Journal of Aquatic Food Product Technology

Author:

Yongsawatdigul Jirawat,Wongngam Wasana,Khampirat Buratin

Funder

Suranaree University of Technology, supported by the Higher Education Research Promotion and National Research University Project of Thailand, Office of the Higher Education Commission

Suranaree University of Technology

Publisher

Informa UK Limited

Subject

Aquatic Science,Food Science

Reference26 articles.

1. Biogenic Amine Index for Freshness Evaluation in Iced Mediterranean Hake (Merluccius merluccius)

2. Changes in physico-chemical properties and gel-forming ability of lizardfish (Saurida tumbil) during post-mortem storage in ice

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Asian Carp, an Alternative Material for Surimi Production: Progress and Future;Foods;2022-04-30

2. Biogenic amines: a key freshness parameter of animal protein products in the coming circular economy;Current Opinion in Food Science;2018-08

3. Quality and Safety Traceability System of Aquatic Products Based on Internet of Things;International Journal of Online Engineering (iJOE);2017-09-22

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