Impact of a Novel Cryoprotectant Blend on the Sensory Quality of Frozen Lobster ( Homarus americanus )-Reference-Cited by-同舟云学术

Impact of a Novel Cryoprotectant Blend on the Sensory Quality of Frozen Lobster ( Homarus americanus )

Published:2019-05-20 Issue:6 Volume:84 Page:1547-1553
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

English Marcia M.¹^ORCID,Keough James, M.¹,McSweeney Mathew B.²^ORCID,Gulam Razul M. S.³

Affiliation:

1. Dept. of Human NutritionSaint Francis Xavier Univ. Antigonish Nova Scotia Canada

2. School of Nutrition and DieteticsAcadia Univ. Wolfville Nova Scotia Canada

3. Dept. of ChemistrySaint Francis Xavier Univ. Antigonish Nova Scotia Canada

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14642

Reference35 articles.

1. First Processing Steps and the Quality of Wild and Farmed Fish

2. Check all that apply (CATA) as an instrument for the development of fish products

3. Quality of Whole Lobster (Homarus americanus) Treated with Sodium Tripolyphosphate Before Cooking and Frozen Storage

4. Camire M. Ismail S. &Bayer R.(1997).Frozen soft‐shell lobster quality. National sea grant library University of Rhode Island 1–15. Retrieved fromhttps://nsgl.gso.uri.edu

5. Cryoprotective effects of trehalose, alginate, and its oligosaccharide on quality of frozen cooked shrimp (Litopenaeus vannamei) during frozen storage;Chao X.;Journal of Food Processing and Preservation,2007

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