Physicochemical changes in cooked prawn muscle with or without shell during water bath treatment: Effect of thermal protein denaturation
Author:
Affiliation:
1. Department of Food Science and Technology Tokyo University of Marine Science and Technology Tokyo Japan
2. Department of Agro–Food Science Niigata Agro–Food University Tainai Japan
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13505
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3. Effects of high pressure freezing (HPF) on denaturation of natural actomyosin extracted from prawn (Metapenaeus ensis)
4. Crawford D. L.(1980).Meat yield and shell removal functions of shrimp processing. Oregon State University Extension Marine Advisory Program. Land Grant/Sea Grant Cooperative. Special Report 597. doi:https://doi.org/10.1007/BF02190182.
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