Shelf‐life prediction and quality changes in dried Chilean sea cucumber ( Athyonidium chilensis ) during accelerated storage
Author:
Affiliation:
1. Department of Food Engineering Universidad del Bío‐Bío Chillán Chile
2. FITOGEN Program Department of Food Science and Technology Universidad de Los Lagos Osorno Chile
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14644
Reference46 articles.
1. Kinetics of protein and textural changes in Atlantic salmon under frozen storage
2. Electrohydrodynamic drying of sea cucumber (Stichopus japonicus)
3. Combined Electrohydrodynamic (EHD) and Vacuum Freeze Drying of Sea Cucumber
4. CHEMICALLY MEDIATED COMPETITION BETWEEN MICROBES AND ANIMALS: MICROBES AS CONSUMERS IN FOOD WEBS
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