Effects of freeze-thaw cycles on physicochemical properties and structure of cooked crayfish (Procambarus clarkii)

被引：0
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作者：
Jiping Han
Yingjie Sun
Rongxue Sun
Tao Zhang
Cheng Wang
Ning Jiang
机构：
[1] Jiangsu Academy of Agricultural Sciences,Institute of Farm Product Processing
[2] Jiangsu University,College of Food and Bioengineering
[3] Storage and Processing Technology of Aquatic Products of the Ministry of Agriculture and Rural Areas,Integrated Scientific Research Base for Preservation
[4] Nanjing University of Finance & Economics,College of Food Science and Engineering
来源：
Food Production, Processing and Nutrition | / 4卷
关键词：
Crayfish; Freeze-thaw cycles; Myofibrillar proteins; Structure;
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