Evaluation of CO2absorption and desorption rate in oysters (Cassostrea gigas) using the soluble gas stabilisation method-Reference-Cited by-同舟云学术

Evaluation of CO2absorption and desorption rate in oysters (Cassostrea gigas) using the soluble gas stabilisation method

Published:2015-02-03 Issue:5 Volume:50 Page:1089-1094
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Santos Soares Lenilton¹^ORCID,Tosati Juliano Vinicius¹^ORCID,de Lima Marieli¹,Lerin Lindomar Alberto¹,Monteiro Alcilene Rodrigues¹

Affiliation:

1. Departamento de Engenharia Química e Engenharia de Alimentos; Laboratório de Propriedades Físicas; UFSC; Campus Trindade Caixa Postal-476 CEP 88040-900 Florianópolis SC Brazil

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference25 articles.

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3. Fatty acids, volatile compounds and colour changes in high-pressure-treated oysters (Crassostrea gigas);Cruz-Romero;Innovative Food Science and Emerging Technologies,2008

4. Fish and shellfish

5. Concentration of carbon dioxide in the water-phase as a parameter to model the effect of a modified atmosphere on microorganisms;Devlieghere;International Journal of Food Microbiology,1998

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