Effect of different chemical compounds as coadjutants of 4-hexylresorcinol on the appearance of deepwater pink shrimp (Parapenaeus longirostris) during chilled storage-Reference-Cited by-同舟云学术

Effect of different chemical compounds as coadjutants of 4-hexylresorcinol on the appearance of deepwater pink shrimp (Parapenaeus longirostris) during chilled storage

Published:2008-11 Issue:11 Volume:43 Page:2010-2018
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

Martínez-Alvarez Oscar,Gómez-Guillén Carmen,Montero Pilar

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2008.01810.x/fullpdf

Reference30 articles.

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5. Autolysis and protease inhibition effects on dynamic viscoelastic properties during thermal gelation of squid muscle;Gómez-Guillén;Journal of Food Science,2002

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