Biochemistry of Seafood Processing-Reference-Cited by-同舟云学术

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Biochemistry of Seafood Processing

Published:2012-04-26 Issue: Volume: Page:344-364
ISSN:
Container-title:Food Biochemistry and Food Processing
language:
Short-container-title:

Author:

Hui Y. H.,Cross N.,Kristinsson H. G.,Lim M. H.,Nip W. K.,Siow L. F.,Stanfield P. S.

Publisher

Wiley-Blackwell

Reference175 articles.

1. Chemical changes after irradiation and post-irradiation storage in tilapia and Spanish mackerel;Al-Kahtani;J Food Sci,1996

2. Studies on the green discoloration of frozen swordfish (Xiphia gladis L.) II. Some experiments on the cause of discoloration;Amano;Bull Jpn Soc Sci Fish,1953

3. Denaturation of cod myosin during freezing after modification with formaldehyde;Ang;J Food Sci,1989

4. Lipid oxidation in foods;Angelo;Crit Rev Food Sci Hum Nutr,1996

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Nutritional composition and total collagen content of two commercially important edible bivalve molluscs from the Sea of Japan coast;Journal of Food Science and Technology;2018-10-01

2. Coastal Tourist Interest in Value-Added, Aquaculture-Based, Culinary Tourism Opportunities;Coastal Management;2017-06-16

3. Chemical quality assessment of traditional salt-fermented shrimp paste from Northern Mindanao, Philippines;Journal of the Science of Food and Agriculture;2015-03-30

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