A quantitative method to analysis shrimp peelability and its application in the shrimp peeling process-Reference-Cited by-同舟云学术

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A quantitative method to analysis shrimp peelability and its application in the shrimp peeling process

Published:2020-09-16 Issue:11 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Yang Xiaojie¹²^ORCID,Hao Shuxian¹,Pan Chuang¹^ORCID,Li Laihao¹^ORCID,Huang Hui¹,Yang Xianqing¹,Wang Yueqi¹

Affiliation:

1. South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Key Lab of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs National R&D Center for Aquatic Product Processing Guangzhou China

2. College of Food Science and Technology 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.14882

Reference35 articles.

1. Present and future applications of ice slurries

2. Effect of Heat Treatment at Different Stages of Rigor on the Quality of Pacific White Shrimp (Litopenaeus vannamei)

3. Study on the histology of the tegument and exoskeleton of penaus chinensis;Chen K. Z.;Periodical of Ocean University of China,1992

4. Processing and quality studies of shrimp held in refrigerated sea water and ice;Collins J.;Part,1960

5. Effect of high hydrostatic pressure combined with freezing on the shucking and quality of Penaeus vannamei;Cui Y.;Modern Food Science and Technology,2018

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