Effect of Ultrastructure on Changes of Textural Characteristics between Crisp Grass Carp (Ctenopharyngodon IdellusC.Et V) and Grass Carp (Ctenopharyngodon Idellus) Inducing Heating Treatment-Reference-Cited by-同舟云学术

Effect of Ultrastructure on Changes of Textural Characteristics between Crisp Grass Carp (Ctenopharyngodon IdellusC.Et V) and Grass Carp (Ctenopharyngodon Idellus) Inducing Heating Treatment

Published:2016-01-12 Issue:2 Volume:81 Page:E404-E411
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Lin Wan-Ling¹,Yang Xian-Qing¹,Li Lai-Hao¹,Hao Shu-Xian¹,Wang Jin-Xu¹,Huang Hui¹,Wei Ya¹,Wu Yan-Yan¹

Affiliation:

1. Ministry of Agriculture Key Laboratory of Aquatic Products Processing, South China Sea Fisheries Research Inst; Chinese Academy of Fishery Sciences; Guangzhou 510300 P.R. China

Funder

the Natl. Natural Science Foundation of China

the Pearl River S&T Nova Program of Guangzhou

the Central Public Research Inst. for Basic Scientific Research Foundation

Publisher

Wiley

Subject

Food Science

Reference26 articles.

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3. Texture profile analysis;Bourne;Food Technol,1978

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