DISCOLORATION IN PROCESSED CRABMEAT - REVIEW

被引：15

作者：

BOON, DD ^{[1
]}

机构：

[1] UNIV MARYLAND, CTR ENVIRONM & ESTUARINE STUDIES, CRISFIELD LAB, CRISFIELD, MD 21817 USA

来源：

JOURNAL OF FOOD SCIENCE | 1975年 / 40卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1975.tb00549.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：756 / 761

页数：6

共 119 条

[1] BLUEING DISCOLORATION IN CANNED CRAB MEAT (CANCER-MAGISTER) [J].

BABBITT, JK ;

LAW, DK ;

CRAWFORD, DL .

JOURNAL OF FOOD SCIENCE, 1973, 38 (07) :1101-1103

[2] PHENOLASES AND BLUE DISCOLORATION IN WHOLE COOKED DUNGENESS CRAB (CANCER-MAGISTER) [J].

BABBITT, JK ;

LAW, DK ;

CRAWFORD, DL .

JOURNAL OF FOOD SCIENCE, 1973, 38 (06) :1089-1090

[3]

BABBITT JK, 1973, COMMUNICATION

[4]

BAILEY M. E., 1960, FOOD RES, V25, P557

[5]

BAILEY M. E., 1960, FOOD RES, V25, P565

[6]

BARNETT HAROLD J., 1967, FISH IND RES, V3, P11

[7] YELLOW DISCOLORATION AND DETERIORATION IN FROZEN LOBSTER MEAT [J].

BLIGH, EG ;

DYER, WJ ;

HORNE, DC .

JOURNAL OF THE FISHERIES RESEARCH BOARD OF CANADA, 1957, 14 (04) :637-644

[8]

CAHN AR, 1948, 314 US FISH WILDL SE

[9]

CARLSON CB, 1945, FOOD ENG, V17, P1247

[10]

DASSOW JA, 1950, 374 US FISH WILDL SE

← 1 2 3 4 5 6 7 8 9 10 →