Wood vinegar and chitosan compound preservative affects on fish balls stability
Author:
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Reference65 articles.
1. A review on correlations between fish freshness and pH during cold storage;Abbas;American Journal of Biochemistry and Biotechnology,2008
2. Effects of pH and sodium chloride on the water holding capacity of surimi and its gel;Akahane;Nippon Suissan Gakkaishi,1989
3. Short‐term frozen storage enhances crosslinking that was induced by transglutaminase in surimi gels from silver carp (Hypophthalmichthys molitrix);An;Food Chemistry,2018
4. Quality attributes of farmed eel (Anguilla anguilla) stored under air, vacuum and modified atmosphere packaging at 0°C;Arkoudelos;Food Microbiology,2007
5. Water and salt distribution in Atlantic salmon (Salmo salar) studied by low-field 1H NMR, 1H and 23Na MRI and light microscopy: Effects of raw material quality and brine salting;Aursand;Journal of Agricultural and Food Chemistry,2009
Cited by 4 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. Wood vinegar’s role in termite control: from mystery to reality;European Journal of Wood and Wood Products;2024-05-20
2. Evaluating the evolution and impact of wood vinegar research: A bibliometric study;Journal of Analytical and Applied Pyrolysis;2023-10
3. The effect of chitosan oligosaccharides on the shelf-life and quality of fresh wet noodles;Carbohydrate Polymers;2023-06
4. Effects of different recovered sarcoplasmic proteins on the gel performance, water distribution and network structure of silver carp surimi;Food Hydrocolloids;2022-10
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3