Quality changes and shelf-life prediction of pre-processed snakehead fish fillet seasoned by yeast extract: Affected by packaging method and storage temperature-Reference-Cited by-同舟云学术

Quality changes and shelf-life prediction of pre-processed snakehead fish fillet seasoned by yeast extract: Affected by packaging method and storage temperature

Published:2023-12 Issue: Volume:3 Page:100418
ISSN:2772-753X
Container-title:Food Chemistry Advances
language:en
Short-container-title:Food Chemistry Advances

Author:

An Yueqi,Liu Nian,Xiong Jian,Li Pei,Shen Shuo,Qin Xianwu,Xiong Shanbai,Wu Dan,Huang Qilin

Funder

Earmarked Fund for China Agriculture Research System

Publisher

Elsevier BV

Subject

Organic Chemistry,Food Science

Reference41 articles.

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4. Quality differences of whole ungutted sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) while stored in ice;Cakli;Food Control,2007

5. Modeling quality changes in pacific white shrimp (litopenaeus vannamei) during storage: Comparison of the arrhenius model and random forest model;Chen;Journal of Food Processing and Preservation,2020

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