Effect of different thermal processing methods on sensory, nutritional, physicochemical and structural properties of Penaeus vannamei
Author:
Funder
National Natural Science Foundation of China
Hebei Agricultural University
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
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5. Effect of heating on physical properties and microstructure of black tiger shrimp (Penaeus monodon) and white shrimp (Penaeus vannamei) meats;Benjakul;International Journal of Food Science and Technology,2008
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