Influence of temperature fluctuations on growth and recrystallization of ice crystals in frozen peeled shrimp (Litopenaeus vannamei) pre-soaked with carrageenan oligosaccharide and xylooligosaccharide-Reference-Cited by-同舟云学术

Influence of temperature fluctuations on growth and recrystallization of ice crystals in frozen peeled shrimp (Litopenaeus vannamei) pre-soaked with carrageenan oligosaccharide and xylooligosaccharide

Published:2020-02 Issue: Volume:306 Page:125641
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhang Bin^ORCID,Cao Hui-juan,Wei Wan-ying,Ying Xiao-guo

Funder

National Natural Science Foundation of China

Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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4. Influence of processing additives, packaging and storage conditions on the physicochemical stability of frozen Tra catfish (Pangasius hypophthalmus) fillets;Dang;Journal of Food Engineering,2018

5. Edible films and coatings in seafood preservation, a review;Dehghani;Food Chemistry,2017

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