The Effect of Cryogenic Freezing on the Quality of Soft and Hard Shell Lobsters(Homarus americanus)-Reference-Cited by-同舟云学术

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The Effect of Cryogenic Freezing on the Quality of Soft and Hard Shell Lobsters(Homarus americanus)

Published:1997-02-24 Issue:1 Volume:6 Page:53-64
ISSN:1049-8850
Container-title:Journal of Aquatic Food Product Technology
language:en
Short-container-title:Journal of Aquatic Food Product Technology

Author:

Work Therese M.,Bushway Alfred A.,Work Richard W.,Pelletier Raoul C.

Publisher

Informa UK Limited

Subject

Aquatic Science,Food Science

Reference15 articles.

1. Deterioration of Fresh-Water Whitefish Muscle During Frozen Storage at ?10�C

2. ACCELERATED DENATURATION OF MYOSIN IN FROZEN SOLUTION

3. Aggregation of Cod Myosin During Frozen Storage

Cited by 7 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. Physicochemical Properties and Consumer Acceptance of Sous Vide Cooked Lobster Tails;Journal of Culinary Science & Technology;2022-01-22

2. Crustacean Shellfish;Shellfish Processing and Preservation;2021

3. Novel carbohydrate blend enhances chemical and sensory properties of lobster (Homarus americanus) after one-year frozen storage;Food Research International;2020-11

4. Advanced meat preservation methods: A mini review;Journal of Food Safety;2018-03-26

5. Recent developments in novel freezing and thawing technologies applied to foods;Critical Reviews in Food Science and Nutrition;2017-06-13

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