Improving the texture attributes of squid meat (sthenoteuthis oualaniensis) with slight oxidative and phosphate curing treatments

Wang, Jiangxiang; Xu, Zheng; Lu, Wei; Zhou, Xuxia; Liu, Shulai; Zhu, Shichen; Ding, Yuting

doi:10.1016/j.foodres.2023.113829

Food Research International

2024

DOI: 10.1016/j.foodres.2023.113829

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Improving the texture attributes of squid meat (sthenoteuthis oualaniensis) with slight oxidative and phosphate curing treatments

Jiangxiang Wang,

Zheng Xu,

Wei Lu

et al.

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Improving the texture attributes of squid meat (sthenoteuthis oualaniensis) with slight oxidative and phosphate curing treatments

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References 54 publications

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