Biochemical and physical changes of grass carp (Ctenopharyngodon idella) fillets stored at ―3 and 0 °C
- Author
- DASONG LIU1 ; LI LIANG1 ; WENSHUI XIA1 ; REGENSTEIN, Joe M2 ; PENG ZHOU1
[1] State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Jiangsu Province, Wuxi 214122, China
[2] Department of Food Science. Cornell University, Ithaca, NY 14853-7201, United States - Source
Food chemistry. 2013, Vol 140, Num 1-2, pp 105-114, 10 p ; ref : 1/2 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Differential scanning calorimetry Fillets Grass carp Ice storage Light microscopy Superchilling
- Keyword (fr)
- Calorimétrie différentielle balayage Carpe Conservation aliment Ctenopharyngodon idella Entreposage Glace Microscopie Pisces Poisson comestible Vertebrata
- Keyword (en)
- Differential scanning calorimetry Carp Food preservation Ctenopharyngodon idella Warehousing Ice Microscopy Pisces Edible fish Vertebrata
- Keyword (es)
- Análisis calorimétrico barrido exploración Carpa Conservación alimento Ctenopharyngodon idella Almacenamiento Hielo Microscopía Pisces Pescado comestible Vertebrata
- 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
- 27232168
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.foodchem.2013.02.034 
https://dx.doi.org/10.1016/j.foodchem.2013.02.034
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