Effect of silver carp (Hypophthalmichthys molitrix) muscle hydrolysates and fish skin hydrolysates on the quality of common carp (Cyprinus carpio) during 4 °C storage-Reference-Cited by-同舟云学术

Effect of silver carp (Hypophthalmichthys molitrix) muscle hydrolysates and fish skin hydrolysates on the quality of common carp (Cyprinus carpio) during 4 °C storage

Published:2012-09-12 Issue:1 Volume:48 Page:187-194
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Hu Sumei¹,Luo Yongkang¹,Cui Jianyun¹,Lu Wei¹,Wang Hang¹,You Juan¹,Shen Huixing²

Affiliation:

1. College of Food Science and Nutritional Engineering; China Agricultural University; Beijing; 100083; China

2. College of Science; China Agricultural University; Beijing; 100083; China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2012.03176.x/fullpdf

Reference49 articles.

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2. Meat waste treatment methods and potential uses of treated waste;Arvanitoyannis;International Journal of Food Science and Technology,2008

3. Cross-linking activity of oxidised tannic acid towards mackerel muscle proteins as affected by protein types and setting temperatures;Balange;Food Chemistry,2010

4. Edible chitosan films on ready-to-eat roast beef for the control of Listeria monocytogenes;Beverlya;Food Microbiology,2008

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