| Oxidative Stability of Dried Seafood Products during Processing and Storage: A Review | |
| Qiu, Xujian[1]; Chen, Shengjun[2]; Lin, Hong[3] | |
| 刊名 | JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
 |
| 2019 | |
| 卷号 | 28期号:3页码:329-340 |
| 关键词 | Dried seafood products lipid oxidation drying technology storage seafood quality |
| ISSN号 | 1049-8850 |
| DOI | http://dx.doi.org/10.1080/10498850.2019.1581317 |
| URL标识 | 查看原文 |
| 收录类别 | SCI(E) |
| WOS记录号 | WOS:000462045000007 |
| 内容类型 | 期刊论文 |
| URI标识 | http://www.corc.org.cn/handle/1471x/6142070 |
| 专题 | 中国水产科学院 |
| 作者单位 | 1.[1]Jimei Univ, Fujian Prov Engn Technol Res Ctr Marine Funct Foo, Fujian Collaborat Innovat Ctr Exploitat & Utiliza, Coll Food & Biol Engn, Xiamen, Peoples R China. 2.[2]CAFS, South China Sea Fisheries Res Inst, Natl R&D Ctr Aquat Prod Proc, Key Lab Aquat Prod Proc,Minist Agr & Rural Affair, Guangzhou, Guangdong, Peoples R China. 3.[3]Ocean Univ China, Coll Food Sci & Engn, Qingdao, Peoples R China. |
| 推荐引用方式 GB/T 7714 | Qiu, Xujian[1],Chen, Shengjun[2],Lin, Hong[3]. Oxidative Stability of Dried Seafood Products during Processing and Storage: A Review[J]. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY,2019,28(3):329-340. |
| APA | Qiu, Xujian[1],Chen, Shengjun[2],&Lin, Hong[3].(2019).Oxidative Stability of Dried Seafood Products during Processing and Storage: A Review.JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY,28(3),329-340. |
| MLA | Qiu, Xujian[1],et al."Oxidative Stability of Dried Seafood Products during Processing and Storage: A Review".JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 28.3(2019):329-340. |
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