The effect of glaze uptake on storage quality of frozen shrimp-Reference-Cited by-同舟云学术

The effect of glaze uptake on storage quality of frozen shrimp

Published:2009-01 Issue:2 Volume:90 Page:285-290
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Gonçalves Alex Augusto,Gindri Junior Candido Santiago Guidobono

Publisher

Elsevier BV

Subject

Food Science

Reference26 articles.

1. Study of the properties of frozen shrimps;Bhobe;Journal of Food Science and Technology,1986

2. Effects of freezing and thawing on the quality changes of tiger shrimp (Penaeus monodon) frozen by air-blast and cryogenic freezing;Boonsumrej;Journal of Food Engineering,2007

3. Freshness quality of seafoods: a review;Botta,1994

4. Brasil, 1981. Ministério da Agricultura. Secretaria Nacional de Defesa Agropecuária, Laboratório Nacional de Referência Animal (LANARA), Métodos analíticos oficiais para controle de produtos de origem animal e seus ingredientes, II. Métodos Físico Químicos, Brasília, 1981.

5. Weight loss during freezing and storage of unpackaged foods;Campañone;Journal of Food Engineering,2001

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