Biochemical, microbiological and sensory changes in shrimp (Panaeus aztecus) dipped in different solutions using face-centred central composite design-Reference-Cited by-同舟云学术

Biochemical, microbiological and sensory changes in shrimp (Panaeus aztecus) dipped in different solutions using face-centred central composite design

Published:2011-01-12 Issue:2 Volume:46 Page:305-314
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

Pardio Violeta T.,Waliszewski Krzysztof N.,Zuñiga Paula

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2010.02474.x/fullpdf

Reference34 articles.

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2. Methods for preprocessing and freezing of shrimps: a critical evaluation;Chandrasekaran;Journal of Food Science and Technology,1994

3. Effect of ice storage on microbiological and chemical changes in shrimp and melting ice in a model system;Cobb;Journal of Food Science,1976

4. Inosine monophosphate and hypoxanthine as indices of quality of shrimp (Penaeus merguensis);Fatima;Journal of Food Science,1981

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