Effects of superchilling and cryoprotectants on the quality of common carp (Cyprinus carpio) surimi: Microbial growth, oxidation, and physiochemical properties-Reference-Cited by-同舟云学术

Effects of superchilling and cryoprotectants on the quality of common carp (Cyprinus carpio) surimi: Microbial growth, oxidation, and physiochemical properties

Published:2014-06 Issue:1 Volume:57 Page:165-171
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Liu Qian,Kong Baohua,Han Jianchun,Chen Qian,He Xueying

Funder

National 12th Five-Year Science and Technology Support Plan of China

Research Fund of Young Scholars for the Doctoral Program of Higher Education of China

Foundation for University Key Teacher of the Heilongjiang Educational Committee

Publisher

Elsevier BV

Subject

Food Science

Reference35 articles.

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3. Bacterial spoilage of meat products and cured meat products;Borch;International Journal of Food Microbiology,1996

4. A model describing the relationship between lag time and mild temperature increase duration;Bréand;International Journal of Food Microbiology,1997

5. Quality changes during superchilled storage of cod (Gadus morhua) fillets;Duun;Food Chemistry,2007

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