Influence of temperature fluctuations on growth and recrystallization of ice crystals in frozen peeled shrimp (Litopenaeus vannamei) pre-soaked with carrageenan oligosaccharide and xylooligosaccharide.
- DOI
- 10.1016/j.foodchem.2019.125641
- Published
- 2020 Feb 15
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2019.125641,
title = {Influence of temperature fluctuations on growth and recrystallization of ice crystals in frozen peeled shrimp (Litopenaeus vannamei) pre-soaked with carrageenan oligosaccharide and xylooligosaccharide.},
author = {Zhang B and Cao HJ and Wei WY and Ying XG},
year = {2020},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2019.125641},
url = {https://doi.org/10.1016/j.foodchem.2019.125641}
}RIS
TY - JOUR TI - Influence of temperature fluctuations on growth and recrystallization of ice crystals in frozen peeled shrimp (Litopenaeus vannamei) pre-soaked with carrageenan oligosaccharide and xylooligosaccharide. AU - Zhang B AU - Cao HJ AU - Wei WY AU - Ying XG PY - 2020 JO - Food chemistry DO - 10.1016/j.foodchem.2019.125641 UR - https://doi.org/10.1016/j.foodchem.2019.125641 ER -
APA
B, Z., HJ, C., WY, W., & XG, Y. (2020). Influence of temperature fluctuations on growth and recrystallization of ice crystals in frozen peeled shrimp (Litopenaeus vannamei) pre-soaked with carrageenan oligosaccharide and xylooligosaccharide.. Food chemistry. https://doi.org/10.1016/j.foodchem.2019.125641
Source records
- pubmed · retrieved 2026-09-26T18:24:39.989Z