Effect of different drying time on physicochemical properties of black carp ( Mylopharyngodon piceus ) by hot air-Reference-Cited by-同舟云学术

Effect of different drying time on physicochemical properties of black carp ( Mylopharyngodon piceus ) by hot air

Published:2021-12-09 Issue:2 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Wang Yixin¹^ORCID,Huang Haiyuan¹^ORCID,Shi Wenzheng¹

Affiliation:

1. College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing and Preservation Shanghai Ocean University Shanghai China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16217

Reference32 articles.

1. Drying of Garlic Slices Using Convective Pre-drying and Vacuum-Microwave Finishing Drying: Kinetics, Energy Consumption, and Quality Studies

2. Compositional characteristics and nutritional quality of Chinese mitten crab (Eriocheir sinensis)

3. Bacterial microbiota profile in gills of modified atmosphere-packaged oysters stored at 4 °C

4. Characterization of lipid oxidation process of beef during repeated freeze-thaw by electron spin resonance technology and Raman spectroscopy

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