Author:
Liu Yu,Kang Zhuang-Li,Ge Qingfeng,Hou Qin,Liu Rui,Meng Xiangren
Reference49 articles.
1. Yu MM, Fan YC, Li DY, Liu YX, Jiang PF, et al. 2023. Differences in texture and digestive properties of different parts in boiled abalone muscles. Food Chemistry 404:134514
2. Liu M, Huan F, Zhang J, Gao S, Yao Y, et al. 2023. Research advance in processing and comprehensive utilization of abalone and its products. Journal of Food Safety and Quality Inspection 14(15):47−54
3. Gao X, Tang Z, Zhang Z, Hiroo O. 2003. Rheological Properties and Structural Changes in Different Sections of Boiled Abalone Meat. Journal of Ocean University of China 2(1):44−48
4. Yu W, Zeng L, Zou W, Shu Y, Gwo JC, et al. 2023. Seasonal variation in the nutritional components and textural properties of Pacific abalone and its hybrids. Aquaculture 563:738930
5.
Zhang Y, Gao X, Xu J, Sun Y, Chang Y, et al. 2008. Comparative study on natural drying and hot-air drying of abalone. Transactions of the CSAE 24(1):296−99