Novel methods to optimise the nutritional and sensory quality of in-pack processed fish products-Reference-Cited by-同舟云学术

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Novel methods to optimise the nutritional and sensory quality of in-pack processed fish products

Published:2008 Issue: Volume: Page:382-402
ISSN:
Container-title:In-Pack Processed Foods
language:
Short-container-title:

Author:

Skipnes D.,Hendrickx M.

Publisher

Elsevier

Link

http://woodhead.metapress.com/index/VP50J88XP75282H0.pdf

Reference86 articles.

1. Euromonitor Report;The World Market for Chilled Food,2004

2. Euromonitor Report;Ready Meals in the United States,2001

3. Food for Thought Strategic Information Services;The Chilled Ready Meals Market in North America,2004

4. Meal preparation time;Anon;Food Processing,2004

5. A global wave. (US and European microwave ownership, meal preparation time and chilled ready meal market.);Anon;Food and Drink Technology,2004

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2. Kinetics of Microbial Death and Factors for Quality Attributes;Food Engineering Series;2015-12-01

3. Heat Processing of Fish;Seafood Processing;2013-11-30

4. Optimization of Heat Processing of Farmed Atlantic Cod (Gadus morhua) Muscle with Respect to Cook Loss, Water Holding Capacity, Color, and Texture;Journal of Aquatic Food Product Technology;2011-07

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