Characterization of Heat-Induced Water Adsorption of Sea Cucumber Body Wall-Reference-Cited by-同舟云学术

Characterization of Heat-Induced Water Adsorption of Sea Cucumber Body Wall

Published:2018-12-28 Issue:1 Volume:84 Page:92-100
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Dong Xiuping¹^ORCID,Liu Wentao¹,Song Xue¹,Lin Xiaoyu¹,Yu Da¹,Yu Chenxu¹²,Zhu Beiwei¹

Affiliation:

1. School of Food Science and Technology; Dalian Polytechnic Univ., National Engineering Research Center of Seafood; 1 Qinggongyuan Ganjingzi District Dalian 116034 China

2. Dept. of Agricultural and Biosystems Engineering; Iowa State Univ.; Ames IA 50011 USA

Funder

Ministry of Science and Technology of the People's Republic of China

National Nature Science Foundation of China

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.14392/fullpdf

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3. Dong , X. P. 2010 Studies on processing characteristics and antioxidant of sea cucumber ( Stichopus japonicas ), scallop ( patinopecten yessoensis ) and oyster ( Crassostrea talienwhannensis )

4. Studies on Sample Preparation Procedure of Sea Cucumber Body Wall for Electron Microscope Observation;Dong;Food and Fermentation Industries,2009

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