Synapse
⌘+K
Synapse
PulseExploreClubsResearchersJournals
Instagram
HomeClubsExplore
April 8, 2025FoodsOpen Access

Processing and Shelf-Life Prediction Models for Ready-to-Eat Crayfish

View Full Paper
Ask AI
Bookmark
Share

Authors

QLQian LiKSKeying SuXCXiaoying Chen

Discussion

Loading...

Member takes

Overview

Key Points

Key points are not available for this paper at this time.

Cite This Study

Li et al. (2025) studied this question.

synapsesocial.com/papers/6a95c577ab1ba2d57a09e428https://doi.org/10.3390/foods14081296
View Full Paper
Ask AI
Bookmark
Share

Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Recent trends in ready to eat/cook food products: A review2021 · 32 citations
  2. 2A Comprehensive Review on the Recent Technological Advancements in the Processing, Safety, and Quality Control of Ready-to-Eat Meals2025 · 20 citations
  3. 3Shelf-life of cooked meat of southern king crab (Lithodes santolla) and false king crab (Paralomis granulosa) during refrigerated storage2024 · 9 citations
  4. 4Quality evaluation and shelf-life prediction model establishment of frozen Chinese mitten crab (Eriocheir sinensis)2022 · 24 citations
  5. 5Effect of different sweeteners on the quality, fatty acid and volatile flavor compounds of braised pork2022 · 20 citations