Effects of sodium bicarbonate containing traces of citric acid in combination with sodium chloride on yield and some properties of white shrimp (Penaeus vannamei) frozen by shelf freezing, air-blast and cryogenic freezing-Reference-Cited by-同舟云学术

Effects of sodium bicarbonate containing traces of citric acid in combination with sodium chloride on yield and some properties of white shrimp (Penaeus vannamei) frozen by shelf freezing, air-blast and cryogenic freezing

Published:2009-04 Issue:3 Volume:42 Page:768-776
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Lopkulkiaert Waravichanee,Prapatsornwattana Krisana,Rungsardthong Vilai

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

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4. Acid base status of stress susceptible pigs affected sensory quality of loin roasts;Boles;Journal of Food Science,1993

5. 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

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