Establishment of quality evaluation method for frozen tilapia ( <i>Oreochromis niloticus</i> ) fillets stored at different temperatures based on fractal dimension-Reference-Cited by-同舟云学术

Establishment of quality evaluation method for frozen tilapia ( Oreochromis niloticus ) fillets stored at different temperatures based on fractal dimension

Published:2022-02-10 Issue:4 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Wang Hongli¹^ORCID,Shi Wenzheng¹,Wang XiChang¹

Affiliation:

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

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16421

Reference49 articles.

1. Water and Salt Distribution in Atlantic Salmon (Salmo salar) Studied by Low-Field 1H NMR, 1H and 23Na MRI and Light Microscopy: Effects of Raw Material Quality and Brine Salting

2. Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review

3. Muscle changes in hard and soft shell crabs during frozen storage

4. Comparison of sensory and instrumental methods for the analysis of texture of cooked individually quick frozen and fresh-frozen catfish fillets

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