Effects of different freshness on the quality of cooked tuna steak-Reference-Cited by-同舟云学术

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Effects of different freshness on the quality of cooked tuna steak

Published:2017-12 Issue: Volume:44 Page:67-73
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Miao Hanlin,Liu Qin,Bao Hairong,Wang Xichang,Miao Song

Funder

National High-tech Research & Development Program of China

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference37 articles.

1. Application of a voltammetric electronic tongue and near infrared spectroscopy for a rapid umami taste assessment;Bagnasco;Food Chemistry,2014

2. Quality index method (QIM): Development of a sensorial scheme for common octopus (Octopus vulgaris);Barbosa;Food Control,2004

3. Peptides in rainbow trout (Oncorhynchus mykiss) muscle subjected to ice storage and cooking;Bauchart;Food Chemistry,2007

4. The world tuna industry–An analysis of imports and prices, and of their combined impact on catches and tuna fishing capacity;Catarci,2005

5. Quality assurance of histamine analysis in fresh and canned fish;Evangelista;Food Chemistry,2016

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4. In Silico Methodologies to Improve Antioxidants’ Characterization from Marine Organisms;Antioxidants;2023-03-13

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