Dual cryoprotective strategies for ice-binding and stabilizing of frozen seafood: A review

Trends in Food Science & Technology - Tập 111 - Trang 223-232 - 2021
Shichen Zhu1,2,3, Jiehang Yu1,2,3, Xu Chen4, Qi Zhang1,2,3, Xixi Cai4, Yuting Ding1,2,3, Xuxia Zhou1,2,3, Shaoyun Wang4
1College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China
2Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, 310014, China
3National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, China
4Institute of Food and Marine Bio-Resources, College of Biological Science and Engineering, Fuzhou University, Fuzhou, China

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Trends in Food Science & Technology

Tập 111

223-232

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