Relevance of cathepsins activity and texture in slightly acidic electrolyzed water-slurry iced mackerel (Pneumatophorus japonicus)
Author:
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
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1. Review on high ice packing factor (IPF) ice slurry: Fabrication, characterization, flow characteristics and applications;Journal of Energy Storage;2024-03
2. Microstructure and physicochemical properties: effects of different pretreatment combined with dual‐frequency ultrasound on quality of large yellow croaker (Pseudosciaena crocea) during cold storage;International Journal of Food Science & Technology;2024-01-13
3. Stable chlorine dioxide combined with slightly acidic electrolyzed water: an effective way to delay protein deterioration of refrigerated large yellow croaker (Pseudosciaena crocea);International Journal of Food Science & Technology;2023-11-20
4. Slightly acidic electrolyzed water–slurry ice: shelf‐life extension and quality maintenance of mackerel ( Pneumatophorus japonicus ) during chilled storage;Journal of the Science of Food and Agriculture;2022-10-27
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