Optimization of Ozonated Water Treatment of Wild-Caught and Mechanically Peeled Shrimp Meat-Reference-Cited by-同舟云学术

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Optimization of Ozonated Water Treatment of Wild-Caught and Mechanically Peeled Shrimp Meat

Published:2007-08-15 Issue:2 Volume:16 Page:41-56
ISSN:1049-8850
Container-title:Journal of Aquatic Food Product Technology
language:en
Short-container-title:Journal of Aquatic Food Product Technology

Author:

Chawla Amrish,Bell Jon W.,Janes Marlene E.

Publisher

Informa UK Limited

Subject

Aquatic Science,Food Science

Reference23 articles.

1. Ozone Efficacy as a Bactericide in Seafood Processing

Cited by 32 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. Ozone treatment of meat and meat products: a review;Frontiers in Food Science and Technology;2024-06-06

2. Pretreatment and Non-thermal Processing Technologies for Quality Maintenance and Shelf-life Extension of Seafoods;Turkish Journal of Fisheries and Aquatic Sciences;2024-06-04

3. Applications of ozonation in the food industry;Non-thermal Food Processing Operations;2023

4. Use of Ultrasonic Cleaning Technology in the Whole Process of Fruit and Vegetable Processing;Foods;2022-09-16

5. Ozonation: an Evolving Disinfectant Technology for the Food Industry;Food and Bioprocess Technology;2022-07-15

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