Low-Dose X-Ray Treatment of Fresh Channel Catfish Fillets Does Not Affect Color, Texture, or Oxidation-Reference-Cited by-同舟云学术

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Low-Dose X-Ray Treatment of Fresh Channel Catfish Fillets Does Not Affect Color, Texture, or Oxidation

Published:2010-10-29 Issue:3-4 Volume:19 Page:162-169
ISSN:1049-8850
Container-title:Journal of Aquatic Food Product Technology
language:en
Short-container-title:Journal of Aquatic Food Product Technology

Author:

Collins Christina E.,Schilling M. Wes,Andrews Linda S.,Marshall Douglas L.

Publisher

Informa UK Limited

Subject

Aquatic Science,Food Science

Reference18 articles.

1. Chemical Changes After Irradiation and Post-Irradiation Storage in Tilapia and Spanish Mackerel

2. Organic Acid Dipping of Catfish Fillets: Effect on Color, Microbial Load, and Listeria monocytogenes

3. Sensory and Microbial Quality of Irradiated Crab Meat Products

4. Preservation of salted, vacuum-packaged, refrigerated sea bream (Sparus aurata) fillets by irradiation: microbiological, chemical and sensory attributes

5. Microbial Quality, Safety, and Sensory Acceptability of X-ray Treated Fresh Channel Catfish Fillets

Cited by 2 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. Seafood proteins;Proteins in Food Processing;2018

2. Irradiation;Emerging Technologies for Food Processing;2014

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