Your browser doesn't support javascript.
loading
Effect of two-stage heating treatment on physicochemical properties of shrimp (Penaeus vannamei) meat.
Yang, Changjie; Zhou, Xinyi; Huang, Tao; Song, Xiaotong; Jia, Ru; Wei, Huamao; Yang, Wenge.
Afiliação
  • Yang C; College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China.
  • Zhou X; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo, China.
  • Huang T; College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China.
  • Song X; College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China.
  • Jia R; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo, China.
  • Wei H; College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China.
  • Yang W; College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China.
J Sci Food Agric ; 103(4): 2098-2105, 2023 Mar 15.
Article em En | MEDLINE | ID: mdl-36370130
Assuntos
Palavras-chave
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Penaeidae Limite: Animals Idioma: En Revista: J Sci Food Agric Ano de publicação: 2023 Tipo de documento: Article País de afiliação: China
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Penaeidae Limite: Animals Idioma: En Revista: J Sci Food Agric Ano de publicação: 2023 Tipo de documento: Article País de afiliação: China