Effect of Vacuum Packaging on the Quality of Red Claw Crayfish, Cherax quadricarinatus, Tail Muscle during Frozen Storage1
Author:
Publisher
Wiley
Subject
Agronomy and Crop Science,Aquatic Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1749-7345.2010.00377.x/fullpdf
Reference29 articles.
1. Microbiological and physicochemical properties of red claw crayfish, Cherax quadricarinatus, stored in different package systems at 2 C;Chen;Journal of Food Science,2007
2. Microbial spoilage and formation of biogenic amines in fresh and thawed modified atmosphere packed salmon, Salmo salar, at 2 C;Emborg;Journal of Applied Microbiology,2002
3. Food and Drug Administration. 2009 http://www.fda.gov/Food/ScienceResearch/LaboratoryMethods/BacteriologicalAnalyticalManualBAM/default.htm
4. Haard , N. F. 1990
5. Thermostability and freeze denaturation of grass prawn (Panaeus monodon) muscle proteins;Jiang;Journal of Agricultural and Food Chemistry,1991
Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Development of plant‐based burger patties with pea protein isolate and barnyard millet flour and its storage stability in aerobic and vacuum packaging;Journal of Food Safety;2024-05-14
2. A Review of the Culture and Diseases of Redclaw Crayfish Cherax quadricarinatus (Von Martens 1868);Journal of the World Aquaculture Society;2013-02
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