Author:
Tian Xuyan,Gao Pei,Xu Yanshun,Xia Wenshui,Jiang Qixing
Funder
Ministry of Science and Technology of the People's Republic of China
Earmarked Fund for China Agriculture Research System
Subject
Biochemistry,Food Science
Reference44 articles.
1. Assessment of Total Volatile Basic Nitrogen (TVB-N) and microbial contents of iced marine fish species;Al-Najada;International Journal of Trend in Scientific Research and Development,2019
2. Shortening fermentation period and quality improvement of fermented fish, Chouguiyu, by co-inoculation of Lactococcus lactis M10 and Weissella cibaria M3;Bao;Frontiers in Microbiology,2018
3. Biogenic amines in fish: Roles in intoxication, spoilage, and nitrosamine formation-A review;Bulushi;Critical Reviews in Food Science and Nutrition,2009
4. Sodium reduction and its effect on food safety, food quality, and human health;Doyle;Comprehensive Reviews in Food Science and Food Safety,2010
5. Quality enhancement in fresh and frozen lingcod (Ophiodon elongates) fillets by employment of fish oil incorporated chitosan coatings;Duan;Food Chemistry,2010
Cited by
12 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