Maintaining the quality of frozen fish-Reference-Cited by-同舟云学术

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Maintaining the quality of frozen fish

Published:2002 Issue: Volume: Page:379-406
ISSN:
Container-title:Safety and Quality Issues in Fish Processing
language:
Short-container-title:

Author:

Hedges N.

Publisher

Elsevier

Link

http://woodhead.metapress.com/index/V2VX24W113546V47.pdf

Reference115 articles.

1. Quality in Frozen Foods.;ERICKSON,1997

2. The Food Fishes: their intrinsic variation and practical implications;LOVE,1988

3. Rancidity in Foods.;ALLEN,1994

4. The Glassy State in Foods.;BLANCHARD,1993

5. FUCINI, J.J. and FUCINI, S.F. Entrepreneurs Boston. 1985.

Cited by 8 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Current freezing and thawing scenarios employed by North Atlantic fisheries: their potential role in Newfoundland and Labrador’s northern cod (Gadus morhua) fishery;PeerJ;2021-12-10

2. Freeze-Chilling of Whitefish: Effects of Capture, On-Board Processing, Freezing, Frozen Storage, Thawing, and Subsequent Chilled Storage—A Review;Foods;2021-11-02

3. Application of lipidomics in bivalve aquaculture, a review;Reviews in Aquaculture;2019-04-13

4. Volatile compounds in hilsa (Tenualosa ilisha , Hamilton) as detected by static headspace gas chromatography and mass spectrometry;Journal of Food Processing and Preservation;2017-02-12

5. Quality of Atlantic Cod Frozen in Cell Alive System, Air-Blast, and Cold Storage Freezers;Journal of Aquatic Food Product Technology;2016-03

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