Changes in the ultrastructure and texture of prawn muscle (Macrobrachuim rosenbergii) during cold storage
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference36 articles.
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2. Quality changes in the fresh-water prawn, Macrobrachium rosenbergii during storage on ice;Angel;Journal of Food Technology,1985
3. Effects of radurization and refrigerated storage on quality and shelf-life of fresh-water prawns, Macrobrachium rosenbergii;Angel;Journal of Food Protection,1986
4. Partial characterization of a crude enzyme extract from the fresh-water prawn, Macrobrachium rosenbergii;Baranowski;Journal of Food Science,1984
5. Changes in shear parameters of meat associated with structural changes produced by aging, cooking and myofibrillar contraction;Bouton;Journal of Food Science,1975
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