Effect of cooking temperatures on protein hydrolysates and sensory quality in crucian carp (Carassius auratus) soup

Zhang, Jinjie, Yao, Yanjia, Ye, Xingqian, Fang, Zhongxiang, Chen, Jianchu, Wu, Dan, Liu, Donghong and Hu, Yaqin (2013) Effect of cooking temperatures on protein hydrolysates and sensory quality in crucian carp (Carassius auratus) soup. Journal of Food Science and Technology, 50 3: 542-548. doi:10.1007/s13197-011-0376-2


Author Zhang, Jinjie
Yao, Yanjia
Ye, Xingqian
Fang, Zhongxiang
Chen, Jianchu
Wu, Dan
Liu, Donghong
Hu, Yaqin
Title Effect of cooking temperatures on protein hydrolysates and sensory quality in crucian carp (Carassius auratus) soup
Formatted title
Effect of cooking temperatures on protein hydrolysates and sensory quality in crucian carp (Carassius auratus) soup
Journal name Journal of Food Science and Technology   Check publisher's open access policy
ISSN 0022-1155
Publication date 2013-06
Year available 2011
Sub-type Article (original research)
DOI 10.1007/s13197-011-0376-2
Volume 50
Issue 3
Start page 542
End page 548
Total pages 7
Place of publication New Delhi, India
Publisher Springer
Collection year 2014
Language eng
Keyword Crucian carp
Cooking temperature
Protein
Hydrolysates
Flavour
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ
Additional Notes Published online: 27 April 2011.

Document type: Journal Article
Sub-type: Article (original research)
Collections: School of Agriculture and Food Sciences
Official 2014 Collection
 
Versions
Version Filter Type
Citation counts: TR Web of Science Citation Count  Cited 5 times in Thomson Reuters Web of Science Article | Citations
Scopus Citation Count Cited 6 times in Scopus Article | Citations
Google Scholar Search Google Scholar
Created: Sun, 28 Apr 2013, 00:06:45 EST by System User on behalf of School of Land, Crop and Food Sciences