Post-mortem changes of muscle from fresh water prawn (Macrobrachium rosenbergii) as influenced by spawning stages
- Author
- SRIKET, Chodsana1 ; BENJAKUL, Soottawat1 ; VISESSANGUAN, Wonnop2
[1] Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90112, Thailand
[2] National Center for Genetic Engineering and Biotechnology, National Science and Technology Development Agency, 113 Phaholyothin Road, Klong 1, Klong Luang, Pathumthani 12120, Thailand - Source
Lebensmittel - Wissenschaft + Technologie. = Food science + technologyScience + technologie alimentaire. 2010, Vol 43, Num 4, pp 608-616, 9 p ; ref : 3/4 p
- CODEN
- LBWTAP
- ISSN
- 0023-6438
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Collagen Muscle Prawn Softening Spawning stage
- Keyword (fr)
- Collagène Crevette Eau douce Muscle Ramollissement Arthropoda Crustacea Crustacé comestible Decapoda Invertebrata Macrura
- Keyword (en)
- Collagen Shrimp Fresh water Muscle Softening Arthropoda Crustacea Edible crustacean Decapoda Invertebrata Macrura
- Keyword (es)
- Colágeno Camarón Agua dulce Músculo Ablandamiento Arthropoda Crustacea Crustáceo comestible Decapoda Invertebrata Macrura
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B06 Fish and seafood industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 22520550
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.lwt.2009.10.010 
https://dx.doi.org/10.1016/j.lwt.2009.10.010
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