Oxidative Stability of Dried Seafood Products during Processing and Storage: A Review

Author:

Qiu Xujian1,Chen Shengjun2,Lin Hong3

Affiliation:

1. College of Food and Biological Engineering, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources, Jimei University, Xiamen, China

2. Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, CAFS, Guangzhou, China

3. College of Food Science and Engineering, Ocean University of China, Qingdao, China

Funder

Natural Science Foundation of Fujian Province

Key Laboratory of Aquatic Product Processing, Ministry of Agriculture, P.R. China

Publisher

Informa UK Limited

Subject

Aquatic Science,Food Science

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