Microstructural characteristics of turbot (Scophthalmus maximus) muscle: effect of salting and processing-Reference-Cited by-同舟云学术

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Microstructural characteristics of turbot (Scophthalmus maximus) muscle: effect of salting and processing

Published:2018-01-01 Issue:1 Volume:21 Page:1291-1302
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Li De-Yang¹²,Huang Ying¹²,Wang Ke-Xin¹²,Dong Xiu-Ping¹²,Yu Da¹²,Ge Li-Hong¹²,Zhou Da-Yong¹²,Yu Chen-Xu¹²³

Affiliation:

1. School of Food Science and Technology, Dalian Polytechnic University, Dalian, People’s Republic of China

2. National Engineering Research Center of Seafood, Dalian, People’s Republic of China

3. Department of Agricultural and Biosystems Engineering, Iowa State University, Ames, Iowa, USA

Funder

The National Key Technology Research and Development Program of China during the 13th Five-Year Plan

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2018.1460758

Reference40 articles.

1. Differentiation of Farmed and Wild Turbot (Psetta maxima): Proximate Chemical Composition, Fatty Acid Profile, Trace Minerals and Antimicrobial Resistance of Contaminant Bacteria

2. Dietary protein requirement for young turbot (Scophthalmus maximus L.)

3. Evaluation of Sensory and Microbiological Changes and Identification of Proteolytic Bacteria during the Iced Storage of Farmed Turbot (Psetta maxima)

4. Sex-associated DNA markers from turbot

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