127
Zamorano JP, Martínez-Alvarez O, Montero P, del Carmen Gomez-Guillen M (2009)
Characterisation and tissue distribution of polyphenol oxidase of deepwater pink shrimp
(Parapenaeus longirostris). Food Chem 112(1):104–111
Zeng QZ, Thorarinsdotti KA, Olafsdottir G (2005) Quality changes of shrimp (Pandalus borealis)
stored under different cooling conditions. J Food Sci 70(7):459–446
Zhao L, Chen J, Zhao X, Wang Z (2014) Effects of different freezing rates on the quality changes
in cooked crayfish (Procambarus clarkii) meat during frozen storage (-20°C). Adv Mater Res
1033–1036:673–676
Zhu S, Le Bail A, Ramaswamy H, Chapleau N (2004) Characterization of ice crystals in pork
muscle formed by pressure-shit freezing as compared with classical freezing methods. J Food
Sci 69(4):190–197
Zhu S, Zhang C, Wu H, Jie J, Zeng M, Liu Z, Wang C, Yang H (2017) Spoilage of refrigerated
(4°C) Litopenaeus vannamei: cooperation between Shewanella species and contribution of
cyclo-(L-Pro-L-Leu)-dependent quorum sensing. Int J Food Sci Technol 52:1517–1526
Zotti M, Del Coco L, De Pascali SA, Migoni D, Vizzini S, Mancinelli G, Fanizzi FP (2016)
Comparative analysis of the proximate and elemental composition of the blue crab Callinectes
sapidus, the warty crab Eriphia verrucosa, and the edible crab Cancer pagurus. Heliyon 2:1–15
References
Zamorano JP, Martínez-Alvarez O, Montero P, del Carmen Gomez-Guillen M (2009)
Characterisation and tissue distribution of polyphenol oxidase of deepwater pink shrimp
(Parapenaeus longirostris). Food Chem 112(1):104–111
Zeng QZ, Thorarinsdotti KA, Olafsdottir G (2005) Quality changes of shrimp (Pandalus borealis)
stored under different cooling conditions. J Food Sci 70(7):459–446
Zhao L, Chen J, Zhao X, Wang Z (2014) Effects of different freezing rates on the quality changes
in cooked crayfish (Procambarus clarkii) meat during frozen storage (-20°C). Adv Mater Res
1033–1036:673–676
Zhu S, Le Bail A, Ramaswamy H, Chapleau N (2004) Characterization of ice crystals in pork
muscle formed by pressure-shit freezing as compared with classical freezing methods. J Food
Sci 69(4):190–197
Zhu S, Zhang C, Wu H, Jie J, Zeng M, Liu Z, Wang C, Yang H (2017) Spoilage of refrigerated
(4°C) Litopenaeus vannamei: cooperation between Shewanella species and contribution of
cyclo-(L-Pro-L-Leu)-dependent quorum sensing. Int J Food Sci Technol 52:1517–1526
Zotti M, Del Coco L, De Pascali SA, Migoni D, Vizzini S, Mancinelli G, Fanizzi FP (2016)
Comparative analysis of the proximate and elemental composition of the blue crab Callinectes
sapidus, the warty crab Eriphia verrucosa, and the edible crab Cancer pagurus. Heliyon 2:1–15
References