Quality changes in oyster (Crassostrea belcheri) during frozen storage as affected by freezing and antioxidant

Food Chemistry

Volumn 123, Issue 2, 2010, Pages 286-290

  Songsaeng, Somwang ^a   Sophanodora, Pairat ^a   Kaewsrithong, Janthira ^a   Ohshima, Toshiaki ^b  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

^b TOKYO UNIVERSITY OF MARINE SCIENCE AND TECHNOLOGY   (Japan)

Author keywords

Antioxidant; Crassostrea belcheri; Freezing method; Frozen storage; Oyster

Indexed keywords

ANTIOXIDANT; BUTYLATED HYDROXYANISOLE; FAT; NITROGEN; PROTEIN;

ARTICLE; CHEMICAL COMPOSITION; ESCHERICHIA COLI; FOOD FREEZING; FOOD PRESERVATION; FOOD QUALITY; FOOD STORAGE; OYSTER; PH; VIBRIO PARAHAEMOLYTICUS;

CRASSOSTREA BELCHERI; ESCHERICHIA COLI; OSTREIDAE; VIBRIO PARAHAEMOLYTICUS;

EID: 77953284804     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.04.033     Document Type: Article

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