Physicochemical, micro-structural, and textural properties of different parts from farmed common carp (Cyprinus carpio)-Reference-Cited by-同舟云学术

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Physicochemical, micro-structural, and textural properties of different parts from farmed common carp (Cyprinus carpio)

Published:2016-06-17 Issue:4 Volume:20 Page:946-955
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Dong Xiu-Ping,Wu Qiong,Li De-Yang,Wang Tao,Pan Jin-Feng,Zheng Jiao-Jiao,Fu Xin-Xin,Qi Li-Bo,Chen Gui-Bing

Funder

the National Key Technology Research and Development Program of China during the 12th Five-Year Plan

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2016.1190375

Reference37 articles.

1. Differences between lipid content and composition of different parts of fillets from crossbred farmed carp (Cyprinus carpio)

2. Fatty acid composition of goat muscles and fat depots: a review

3. Chemical Compositions, Fatty Acid, Collagen and Cholesterol Contents of Thai Hybrid Native and Broiler Chicken Meats

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1. (-)-Epigallocatechin-3-O-Gallate Regulates Muscle Growth, Antioxidant Status, and Nutritional Composition of Juvenile Common Carp (Cyprinus carpio L.);Aquaculture Nutrition;2024-03-20

2. Effect of Polyculture on Survival Rates and Body Composition of Fish Cultured in Rice Fields;IOP Conference Series: Earth and Environmental Science;2023-12-01

3. Nutritional value of different parts from sea eel (Astroconger myriaster) determined by untargeted-lipidomic approach;Food Research International;2023-11

4. Insights into nutrition, flavor and edible quality changes of golden pomfret (Trachinotus ovatus) fillets prepared by different cooking methods;Frontiers in Nutrition;2023-07-07

5. The Effect of Sodium Bicarbonate Injection on the Physico-Chemical Quality of Post-Harvest Trout;Foods;2023-06-21

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