Processing and Preservation of Aquatic Products-Reference-Cited by-同舟云学术

Processing and Preservation of Aquatic Products

Published:2023-05-19 Issue:10 Volume:12 Page:2061
ISSN:2304-8158
Container-title:Foods
language:en
Short-container-title:Foods

Author:

Yin Tao¹^ORCID,Shi Liu²^ORCID

Affiliation:

1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China

2. Institute for Agricultural Products Processing and Nuclear—Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan 430064, China

Abstract

Aquatic products represent an important food source; they include products such as fish, shrimp, shellfish, crab, and seaweed, and provide high-quality proteins, fatty acids, minerals, and other nutritional elements [...]

Publisher

MDPI AG

Subject

Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science

Link

https://www.mdpi.com/2304-8158/12/10/2061/pdf

Reference22 articles.

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2. Ren, M., Yin, T., You, J., Liu, R., Huang, Q., and Xiong, S. (2022). Comparative Study of the Nutritional Composition and Antioxidant Ability of Soups Made from Wild and Farmed Snakehead Fish (Channa Argus). Foods, 11.

3. Haque, M., and Silva, J.L. (2023). Proximate Composition, Retained Water, and Bacterial Load for Two Sizes of Hybrid Catfish (Ictalurus furcatus × Ictalurus punctatus) Fillets at Different Process Steps. Foods, 12.

4. Wang, S., Guo, K., Luo, L., Zhang, R., Xu, W., Song, Y., and Zhao, Z. (2022). Fattening in Saline and Alkaline Water Improves the Color, Nutritional and Taste Quality of Adult Chinese Mitten Crab Eriocheir sinensis. Foods, 11.

5. Peng, L., You, J., Wang, L., Xiong, S., Huang, Q., and Yin, T. (2022). Effect of Respite Time before Live Transportation on Muscle Quality of Blunt Snout (Wuchang) Bream. Foods, 11.

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