Citric acid as pretreatment in drying of Pacific Lion’s Paw Scallop (Nodipecten subnodosus) meats-Reference-Cited by-同舟云学术

Citric acid as pretreatment in drying of Pacific Lion’s Paw Scallop (Nodipecten subnodosus) meats

Published:2009-02 Issue:3 Volume:112 Page:599-603
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Marquez-Rios E.,Ocaño-Higuera V.M.,Maeda-Martínez A.N.,Lugo-Sánchez M.E.,Carvallo-Ruiz M.G.,Pacheco-Aguilar R.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference23 articles.

1. AOAC. (1990). Association of official analytical chemists official methods of analysis of association of official analytical chemist (Vol. II 15th). Arlington Virginia, USA.

2. Growth of Nodipecten subnodosus (Bivalvia: Pectinidae) in La Paz Bay, Mexico;Barrios-Ruiz;Aquaculture Research,2003

3. Influência da adição do ácido láctico no prepare da carne curada em salmoura;Berberien;Boletim do ITAL do Brasil,1971

4. O efeito do ácido láctico no charque;Berberien;Boletim do ITAL do Brasil,1971

5. Deshidratación de carne. Condiciones de pretratamiento y secado;Bifani;Revista de Agroquímica y Tecnología de Alimentos,1984

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