Color Changes During Thermal Processing of Pacific Chum Salmon-Reference-Cited by-同舟云学术

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Color Changes During Thermal Processing of Pacific Chum Salmon

Published:1994-06-27 Issue:1 Volume:3 Page:39-48
ISSN:1049-8850
Container-title:Journal of Aquatic Food Product Technology
language:en
Short-container-title:Journal of Aquatic Food Product Technology

Author:

Bhattacharya Suvendu,Choudhury Gour S.,Studebaker Stacy

Publisher

Informa UK Limited

Subject

Aquatic Science,Food Science

Cited by 13 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Carotenoid content and composition: A special focus on commercially important fish and shellfish;Critical Reviews in Food Science and Nutrition;2022-08-05

2. Physiochemical and Microbiological Quality of Lightly Processed Salmon ( Salmo salar L .) Stored Under Modified Atmosphere;Journal of Food Science;2019-11-11

3. Kinetics of Protein Degradation and Physical Changes in Thermally Processed Atlantic Salmon (Salmo salar);Food and Bioprocess Technology;2017-07-22

4. Effect of filling ingredient on the quality of canned yellowfin tuna (Thunnus albacares);International Journal of Food Science & Technology;2013-12-19

5. Effect of moist or dry heat cooking procedures on carotenoid retention and colour of fillets of rainbow trout (Oncorhynchus mykiss) fed astaxanthin or canthaxanthin;Food Chemistry;2010-03

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