Combined effect of slightly acidic electrolyzed water and ascorbic acid to improve quality of whole chilled freshwater prawn (Macrobrachium rosenbergii)-Reference-Cited by-同舟云学术

Combined effect of slightly acidic electrolyzed water and ascorbic acid to improve quality of whole chilled freshwater prawn (Macrobrachium rosenbergii)

Published:2020-02 Issue: Volume:108 Page:106820
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Yan Wen,Zhang Yiqi^ORCID,Yang Ruijin,Zhao Wei

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

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4. Melanosis in crustaceans: A review;Gonçalves;LWT - Food Science and Technology,2016

5. Improving quality and shelf-life of whole chilled Pacific white shrimp (Litopenaeus vannamei) by ozone technology combined with modified atmosphere packaging;Gonçalves;LWT,2019

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