Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
High-quality sci-tech periodicals
Menu
WU Yan-yan, LI Bing, YANG Xian-qing. Research progress in cured seafood shelf life[J]. Science and Technology of Food Industry, 2015, (13): 388-392. DOI: 10.13386/j.issn1002-0306.2015.13.074
Citation: WU Yan-yan, LI Bing, YANG Xian-qing. Research progress in cured seafood shelf life[J]. Science and Technology of Food Industry, 2015, (13): 388-392. DOI: 10.13386/j.issn1002-0306.2015.13.074
shu

Research progress in cured seafood shelf life

    Graphical Abstract
    • Abstract
  • In this paper, the influence for the cured seafood shelf life of main factors as physical, chemical, microbial, enzyme and so on were summarized. Research situation of the cured seafood shelf life among the domestic and foreign of the curing, packaging and storage condition were analyzed. Based on the above, extending the shelf life of the cured seafood was prospected.
    • FullText(HTML)
  • loading
    • References (45)
    • Related Articles
  • Supplements (0)

Catalog

    RSS Email Alert

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return