Chemical, microbiological and sensory changes of dried Acetes chinensis during accelerated storage

Author:

lu Fei,Zhang Jian-You,Liu Shu-Lai,Wang Yan,Ding Yu-Ting

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference59 articles.

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3. Official method 971.14. Trimethylamine nitrogen in seafood colorimetric method;AOAC,1998

4. Volatile compounds in flavor concentrates produced from crayfish-processing byproducts with and without protease treatment;Baek;Journal of Agricultural and Food Chemistry,1996

5. The flavour of cape gooseberry (Physalis peruviana L.);Berger;Zeitschrift für Lebensmitteluntersuchung und-Forschung A,1989

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