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The preservation effect of CGA-Gel combined with partial freezing on sword prawn (Parapenaeopsis hardwickii).
Ge, Yujun; Li, Yuan; Wu, Tiantian; Bai, Yan; Yuan, Chunhong; Chen, Shiguo; Gakushi, Ishimura; Hu, Yaqin.
Afiliación
  • Ge Y; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China; Fu
  • Li Y; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China; Fu
  • Wu T; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China; Fu
  • Bai Y; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China; Fu
  • Yuan C; Department of Food Production and Environmental Management, Faculty of Agriculture, Iwate University, Morioka, Iwate 020-8550, Japan.
  • Chen S; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China; Fu
  • Gakushi I; Department of Food Production and Environmental Management, Faculty of Agriculture, Iwate University, Morioka, Iwate 020-8550, Japan.
  • Hu Y; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China; Fu
Food Chem ; 313: 126078, 2020 May 30.
Article en En | MEDLINE | ID: mdl-31945699
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Ácido Clorogénico / Penaeidae / Conservación de Alimentos / Gelatina Límite: Animals / Humans Idioma: En Revista: Food Chem Año: 2020 Tipo del documento: Article Pais de publicación: Reino Unido
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Ácido Clorogénico / Penaeidae / Conservación de Alimentos / Gelatina Límite: Animals / Humans Idioma: En Revista: Food Chem Año: 2020 Tipo del documento: Article Pais de publicación: Reino Unido