Effect of low‐temperature preservation on quality changes in Pacific white shrimp, Litopenaeus vannamei : a review-Reference-Cited by-同舟云学术

Effect of low‐temperature preservation on quality changes in Pacific white shrimp, Litopenaeus vannamei : a review

Published:2019-09-04 Issue:14 Volume:99 Page:6121-6128
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Pan Chuang¹^ORCID,Chen Shengjun¹,Hao Shuxian¹,Yang Xianqing¹

Affiliation:

1. Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research InstituteChinese Academy of Fishery Sciences Guangzhou China

Funder

National Basic Research Program of China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.9905

Reference115 articles.

1. Seafood biopreservation by lactic acid bacteria – A review

2. A Critical Review on Superchilling Preservation Technology in Aquatic Product

3. Superchilling of muscle foods: potential alternative for chilling and freezing;Rituparna B;Crit Rev Food Sci,2017

4. Effect of Grape Seed Extracts on the Melanosis and Quality of Pacific White Shrimp (Litopenaeus vannamei) during Iced Storage

5. Melanosis and Quality Changes of Pacific White Shrimp (Litopenaeus vannamei) Treated with Catechin during Iced Storage

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