Effect of chlorine dioxide and phosphates on the quality of tiger frog ( Rana tigrina ) meat during 4 °C storage-Reference-Cited by-同舟云学术

Effect of chlorine dioxide and phosphates on the quality of tiger frog ( Rana tigrina ) meat during 4 °C storage

Published:2020-04-06 Issue:5 Volume:85 Page:1411-1417
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Chen Xueying¹²,Hu Linyan¹²,Chen Ronghui³,Chen Dong¹^ORCID

Affiliation:

1. College of Food ScienceSouthwest University 2 Tiansheng Road. Beibei Chongqing 400715 China

2. National Demonstration Centre for Experimental Food Science and Technology Education (Southwest University) Chongqing 400715 China

3. Chongqing Aoqiao Technology Co. Ltd. 355 Longshan Road Yubei 401147 China

Funder

Natural Science Foundation of Chongqing

Fundamental Research Funds for the Central Universities

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15123

Reference38 articles.

1. Proteolytic activities in fillets of selected underutilized Australian fish species

2. Growth kinetic parameters of Gram-positive and Gram-negative bacteria on poultry treated with various chemical decontaminants

3. Altherr S. Goyenechea A. &Schubert D.(2011).Canapes to extinction: The international trade in frogs’ legs and its ecological impact. Retrieved fromhttps://defenders.org/sites/default/files/publications/canapes_to_extinction.pdf

4. Freezing rate effects on the drip loss of frozen beef

5. Effects of −1.5°C Super-chilling on quality of Atlantic salmon (Salmo salar) pre-rigor Fillets: Cathepsin activity, muscle histology, texture and liquid leakage

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