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International Journal of Food Properties Volume 22, 2019 - Issue 1
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Original Article

Postmortem biochemical and textural changes in the Patinopecten yessoensis adductor muscle (PYAM) during iced storage

Xin Xionga School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, P. R. ChinaView further author information
,
Baoyu Hea School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, P. R. ChinaView further author information
,
Di Jianga School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, P. R. ChinaView further author information
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Xiufang Donga School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, P. R. ChinaView further author information
,
Aeneas Koosisb Department of Animal and Food Sciences, University of Kentucky, Lexington, KY, USAView further author information
,
Chenxu Yuc Department of Agricultural and Biosystems Engineering, Iowa State University, Ames, IA, USAView further author information
&
Hang Qia School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, P. R. ChinaCorrespondence[email protected]
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Pages 1024-1034 | Received 29 Dec 2018, Accepted 24 May 2019, Published online: 03 Jun 2019

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