Effects of Salt Concentration on Biogenic Amine Formation and Quality Changes in Grass Carp (Ctenopharyngodon idellus) Fillets Stored at 4 and 20°C

By Wang Hang   Luo Yongkang   Yin Xiaofei   Wu Hua   Bao Yulong   Hong Hui  

Journal of Food Protection, Vol. 77, Iss. 5, 2014-05 ,pp. : 796-804

International Association for Food Protection

Access to resources Recommend Favorite

Preparation and thermal stability of collagen from scales of grass carp (Ctenopharyngodon idellus)

By Li Chun-mei   Zhong Zhao-hui   Wan Qiong-hong   Zhao Honglei   Gu Hai-feng   Xiong Shan-bai  

European Food Research and Technology A, Vol. 227, Iss. 5, 2008-09 ,pp. : 1467-1473

Springer Publishing Company

Access to resources Recommend Favorite

Effects of Gamma Radiation on Sensory Qualities, Microbiological and Chemical Properties of Salted and Fermented Squid

By Byun Myung-Woo   Lee Kyong-Haeng   Kim Dong-Ho   Kim Jae-Hun   Yook Hong-Sun   Ahn Hyun-Joo  

Journal of Food Protection, Vol. 63, Iss. 7, 2000-07 ,pp. : 934-939

International Association for Food Protection

Access to resources Recommend Favorite

Microbial Inactivation and Physicochemical Properties of Ultrasound Processed Pomegranate Juice

By  

Journal of Food Protection, Vol. 78, Iss. 3, 2015-03 ,pp. : 531-539

International Association for Food Protection

Access to resources Recommend Favorite

Prediction of the Physicochemical Properties of Spray-Dried Black Mulberry ( Morus nigra ) Juice using Artificial Neural Networks

By Fazaeli Mahboubeh  

Food and Bioprocess Technology, Vol. 6, Iss. 2, 2013-02 ,pp. : 585-590

Springer Publishing Company

Access to resources Recommend Favorite