Histological, Physicochemical and Microbiological Changes in the Carp (Cyprinus carpio) Muscles after Freezing-Reference-Cited by-同舟云学术

Histological, Physicochemical and Microbiological Changes in the Carp (Cyprinus carpio) Muscles after Freezing

Published:2021-02-11 Issue:3 Volume:30 Page:324-338
ISSN:1049-8850
Container-title:Journal of Aquatic Food Product Technology
language:en
Short-container-title:Journal of Aquatic Food Product Technology

Author:

Strateva Mariyana¹,Penchev Georgi¹,Stratev Deyan²

Affiliation:

1. Department of Veterinary Anatomy, Histology and Embryology, Faculty of Veterinary Medicine, Trakia University, Stara Zagora, Bulgaria

2. Department of Food Hygiene and Control, Veterinary Legislation and Management, Faculty of Veterinary Medicine, Trakia University, Stara Zagora, Bulgaria

Publisher

Informa UK Limited

Subject

Aquatic Science,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10498850.2021.1882633

Reference53 articles.

1. A comprehensive review on the application of active packaging technologies to muscle foods

2. Protein degradation of black carp (Mylopharyngodon piceus) muscle during cold storage

3. Chemical Changes and Visual Appearance of Albacore Tuna as Related to Frozen Storage

4. Post mortem changes produced in the muscle of sea bream (Sparus aurata) during ice storage

5. Relation of quality and sensory perception with changes in free amino acids of thawed seabream (Sparus aurata)

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