Impact of high pressure processing on the shelling efficacy, myofibrillar protein, and cooking characteristics of fresh crayfish

YE Tao; CHEN Zhina; WU Yingying; TAO Jing; WANG Xumi; ZHOU Shu; WANG Yun; LU Jianfeng

doi:10.13995/j.cnki.11-1802/ts.021885

YE Tao, CHEN Zhina, WU Yingying, TAO Jing, WANG Xumi, ZHOU Shu, WANG Yun, LU Jianfeng

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (1) : 149-156.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (1) : 149-156. DOI: 10.13995/j.cnki.11-1802/ts.021885

Impact of high pressure processing on the shelling efficacy, myofibrillar protein, and cooking characteristics of fresh crayfish

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(1): 149-156 https://doi.org/10.13995/j.cnki.11-1802/ts.021885

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Received	Published
2019-08-01	2020-01-15
Issue Date
2020-03-27

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