Microbial Inactivation and Electron Penetration in Surimi Seafood During Electron Beam Processing-Reference-Cited by-同舟云学术

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Microbial Inactivation and Electron Penetration in Surimi Seafood During Electron Beam Processing

Published:2003-06 Issue:5 Volume:68 Page:1788-1792
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

Jaczynski J.,Park J.W.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2003.tb12330.x/fullpdf

Reference37 articles.

1. Thermophysical properties of surimi paste at cooking temperature

2. IE. Alcamo, 1994 . Fundamentals of microbiology . 4th ed. Redwood City, Calif., U.S.A.: The Benjamin/Cummings Publishing Co. 893 p.

3. Surimi-Based Imitation Crab Characteristics Affected by Heating Method and End Point Temperature

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3. Asian Carp, an Alternative Material for Surimi Production: Progress and Future;Foods;2022-04-30

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