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A comparative study on the taste quality of Mytilus coruscus under different shucking treatments.
Zhu, Shichen; Zhu, Lin; Ke, Zhigang; Chen, Hui; Zheng, Yadan; Yang, Peng; Xiang, Xingwei; Zhou, Xiaomin; Jin, Youding; Deng, Shanggui; Zhou, Xuxia; Ding, Yuting; Liu, Shulai.
Affiliation
  • Zhu S; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou),
  • Zhu L; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou),
  • Ke Z; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou),
  • Chen H; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou),
  • Zheng Y; Hangzhou Hengmei Food Science & Technology Co., Ltd, China.
  • Yang P; Hangzhou Hengmei Food Science & Technology Co., Ltd, China.
  • Xiang X; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou),
  • Zhou X; Zhejiang Industrial Group Co., Ltd., Zhoushan 316000, China.
  • Jin Y; Shengsi County Jingsheng Mussel Industry Development Co., Ltd., Shengsi 316000, China.
  • Deng S; College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316000, China.
  • Zhou X; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou),
  • Ding Y; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou),
  • Liu S; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou),
Food Chem ; 412: 135480, 2023 Jun 30.
Article in En | MEDLINE | ID: mdl-36731231
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Taste / Mytilus Limits: Animals Language: En Journal: Food Chem Year: 2023 Type: Article
Fulltext
Print
XML
PubMed Links
Search on Google

Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Taste / Mytilus Limits: Animals Language: En Journal: Food Chem Year: 2023 Type: Article