Effects of high hydrostatic pressure‐assisted thawing on the physicohemical characteristics of silver pomfret ( Pampus argenteus )-Reference-Cited by-同舟云学术

Effects of high hydrostatic pressure‐assisted thawing on the physicohemical characteristics of silver pomfret ( Pampus argenteus )

Published:2019-04-02 Issue:5 Volume:7 Page:1573-1583
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Cui Yan¹^ORCID,Xuan Xiaoting¹,Ling Jiangang¹,Liao Xiaojun²,Zhang Huimin³,Shang Haitao¹,Lin Xudong¹

Affiliation:

1. Key Laboratory of Preservation Engineering of Agricultural Products Institute of Agricultural Products Processing Ningbo Academy of Agricultural Sciences Ningbo China

2. College of Food Science and Nutritional Engineering China Agricultural University Beijing China

3. College of Animal Science and Technology Yangzhou University Yangzhou China

Funder

The Science and Technology Plan Project of Ningbo

The National Key Research and Development Program of China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.966

Reference70 articles.

1. Effects of Freezing and Thawing Processes on the Quality of Atlantic Salmon (Salmo salar) Fillets

2. High pressure gelation of soy proteins: Effect of concentration, pH and additives

3. High pressure treatment effects on cod (Gadus morhua) muscle

4. Population genetic structure of silver pomfret (Pampus argenteus) in Persian Gulf and Oman Sea, Inferred from 11 microsatellite loci;Archangi B.;World Journal of Fish and Marine Sciences,2013

5. Effect of high pressure processing on the preservation of frozen and re-thawed sliced cod (Gadus morhua) and salmon (Salmo salar) fillets

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