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Journal of Animal and Veterinary Advances
Volumn 8, Issue 12, 2009, Pages 2568-2570
Comparison of retail marinated shrimp products available in German market according to physical parameters
Author keywords

Colour; Marinated shrimp; Physical properties; Texture; Water holding capacity
Indexed keywords

EID: 77951638702     PISSN: 16805593     EISSN: 1993601X     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (5)
References (7)
  • 1
    • 39149137504 scopus 로고    scopus 로고
    • Marination of deep-water pink shrimp with rosemary extract and the determination of its shelf-life
    • DOI: 10. 1016/j. foodchem. 2007. 12
    • Cadun, A., D. Kisla and S. Cakli, 2008. Marination of deep-water pink shrimp with rosemary extract and the determination of its shelf-life. Food Chem., 109: 81 -87. DOI: 10.1016/j.foodchem.2007.12.021.
    • (2008) Food Chem , vol.109 , pp. 81-87
    • Cadun, A.1    Kisla, D.2    Cakli, S.3
  • 2
    • 0010757265 scopus 로고    scopus 로고
    • Textural properties of raw Atlantic salmon (Salmo salar) fillets measured by different methods in comparison to expressible moisture
    • DOI: 10. 1046/j. 1365-2095. 2001. 00152. x.
    • Jonsson, A., S. Sigurgisladottir, H. Hafsteinsson and K. Kristbergsson, 2001. Textural properties of raw Atlantic salmon (Salmo salar) fillets measured by different methods in comparison to expressible moisture. Aquacult. Nutr, 7: 81-89. DOI: 10.1046/j. 1365-2095.2001.00152.x.
    • (2001) Aquacult. Nutr. , vol.7 , pp. 81-89
    • Jonsson, A.1    Sigurgisladottir, S.2    Hafsteinsson, H.3    Kristbergsson, K.4
  • 3
    • 53249111451 scopus 로고    scopus 로고
    • Comparison of the ripening process in salted Baltic and North sea herring as measured by instrumental and sensory methods
    • DOI: 10. 1007/ s0021170050130
    • Schubring, R. and J. Oehlenschlager, 1997. Comparison of the ripening process in salted Baltic and North sea herring as measured by instrumental and sensory methods. Z. Lebensmunters Forsch A., 205: 89-92. DOI: 10.1007/s0021170050130.
    • (1997) Z. Lebensmunters Forsch A. , vol.205 , pp. 89-92
    • Schubring, R.1    Oehlenschlager, J.2
  • 5
    • 0036013211 scopus 로고    scopus 로고
    • Influence of freezing/thawing and frozen storage on the texture and colour of brown shrimp (Crangon crangon)
    • Schubring, R., 2002. Influence of freezing/thawing and frozen storage on the texture and colour of brown shrimp (Crangon crangon). Arch. Fur Lebensmittelhyg, 53: 25-48
    • (2002) Arch. Fur Lebensmittelhyg , vol.53 , pp. 25-48
    • Schubring, R.1
  • 6
    • 0036812282 scopus 로고    scopus 로고
    • Quality of factors of terrestrial snail products as affected by the species
    • DOI: 10/1111/j. l365-2621. 2002. tb08874
    • Schubring, R. and C. Meyer, 2002. Quality of factors of terrestrial snail products as affected by the species. J. Food Sci., 67: 3148-3151. DOI: 10/1111/j.l365-2621. 2002.tb08874.
    • (2002) J. Food Sci. , vol.67 , pp. 3148-3151
    • Schubring, R.1    Meyer, C.2
  • 7
    • 0042285782 scopus 로고    scopus 로고
    • Impact of high pressure assisted thawing on the quality of filets from various fish species
    • DOI: 10. 1016/sl466-8564(03) 00036-5
    • Schubring, R., C. Meyer, O. Schluter, S. Boguslawski andD. Knorr, 2003. Impact of high pressure assisted thawing on the quality of filets from various fish species. Innovat Food Sci. Emerg. Technol., 4: 257-267. DOI: 10.1016/sl466-8564(03)00036-5.
    • (2003) Innovat Food Sci. Emerg. Technol. , vol.4 , pp. 257-267
    • Schubring, R.1    Meyer, C.2    Schluter, O.3    Boguslawski, S.4    Knorr, D.5

* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.