Effect of low‐temperature vacuum heating on physicochemical properties of sturgeon ( Acipenser gueldenstaedti ) fillets-Reference-Cited by-同舟云学术

Effect of low‐temperature vacuum heating on physicochemical properties of sturgeon ( Acipenser gueldenstaedti ) fillets

Author:

Cai Wen‐qiang¹²,Wei Jian‐ling¹²,Chen Yue‐wen¹²^ORCID,Dong Xiu‐ping³⁴,Zhang Jing‐na¹²,Bai Fan⁵,Zheng Li‐li¹²,Shi Yu‐gang¹²^ORCID

Affiliation:

1. School of Food Science and BiotechnologyZhejiang Gongshang University Hangzhou China

2. Zhejiang Provincial Collaborative Innovation Center of Food Safety and NutritionZhejiang Gongshang University Hangzhou China

3. School of Food Science and TechnologyDalian Polytechnic University Dalian China

4. School of Food Science and Technology, Dalian Polytechnic UniversityNational Engineering Research Center of Seafood Dalian China

5. Research DepartmentQuzhou Sturgeon Aquatic Food Technology Development Co. Ltd. Zhejiang China

Funder

Department of Education of Zhejiang Province

Publisher

Wiley

Subject

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

Link

Reference51 articles.

3. Analysis and evaluation of nutritional components in the muscle of different parts of Russian sturgeon;Chen Y;J Chin Inst Food Sci Technol,2019

4. Analysis of the fatty acid composition of different parts of Russian sturgeon (Acipenser gueldenstaedtil) by GC/MS;Fan Y;Mod Food Sci Technol,2015

5. Nutritional value of raw and grilled persian sturgeon fillets;Alipour H;Iran J Nutr Sci Food Technol,2011

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