EFFECT OF FREEZING AND FROZEN STORAGE ON SALT PENETRATION INTO FISH MUSCLE IMMERSED IN BRINE-Reference-Cited by-同舟云学术

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EFFECT OF FREEZING AND FROZEN STORAGE ON SALT PENETRATION INTO FISH MUSCLE IMMERSED IN BRINE

Published:1977-03 Issue:2 Volume:42 Page:348-351
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

DENG J. C.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1977.tb01495.x/fullpdf

Reference22 articles.

1. The influence of lipids on fish quality

Cited by 34 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. The Effect of Freezing Raw Material on the Quality Changes and Safety of Salted Anchovies (Engraulis encrasicolus, Linnaeus, 1758) at Cold Storage Conditions;Applied Sciences;2023-05-18

2. Effect of freezing-thawing on the quality changes of large yellow croaker treated by low-salt soaking during frozen storage;Frontiers in Nutrition;2023-01-10

3. Effects of abdominal emptying and immersion in salt in different concentrations on fatty acids profile and spoilage indices of fish Kotr (Sphyraena jello) during freezing;Food Science & Nutrition;2020-10

4. Effect of different processing on quality changes of barramundi ( Lates calcarifer ) caviar during chilled storage (4℃);Journal of Food Processing and Preservation;2020-08-04

5. Changes in protein properties and tissue histology of tuna meat as affected by salting and subsequent freezing;Food Chemistry;2019-01

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