Physicochemical and microbiological changes in postmortem crayfish ( Procambarus clarkii ) stored at 4 °C and 25 °C
Author:
Affiliation:
1. State Key Laboratory of Food Science and Technology 1800 Lihu Ave Wuxi, Jiangsu 214122 China
2. School of Food Science and Technology Jiangnan University 1800, Lihu Ave Wuxi, Jiangsu 214122 China
Funder
National Key Research and Development Program of China
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15620
Reference36 articles.
1. Characterization of the dominant bacterial communities during storage of Norway lobster and Norway lobster tails ( Nephrops norvegicus ) based on 16S rDNA analysis by PCR-DGGE
2. Influence of energy removal rate on the quality of minced meat from undersized crawfish during frozen storage
3. Biochemical, Physical, Chemical, and Microbiological Assessment of Blue Shrimp (Litopenaeus stylirostris) Stored in Ice
4. Histamine Limits by Country: A Survey and Review
5. Characterization of Bacterial Microbiota in Tilapia Fillets Under Different Storage Temperatures
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