Ultrasound treatment of frozen crayfish with chitosan Nano-composite water-retaining agent: Influence on cryopreservation and storage qualities

Published 2019 View Full Article

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Title
Ultrasound treatment of frozen crayfish with chitosan Nano-composite water-retaining agent: Influence on cryopreservation and storage qualities
Authors
Keywords
Ultrasound, Nanocomposites, Water holding capacity, Xylitol, Frozen storage
Journal
FOOD RESEARCH INTERNATIONAL
Volume -, Issue -, Pages 108670
Publisher
Elsevier BV
Online
2019-09-10
DOI
10.1016/j.foodres.2019.108670

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