Freshness evaluation of refrigerated squilla

The effects of different storage temperature(-5 ℃,-10 ℃,-15 ℃,-20 ℃,-25 ℃) and different package methods(uncover package,vacuum package,package full of nitrogen) on squilla were evaluated by sensory method and biochemical properties including total volatile basic nitrogen(TVB-N)and K value.

Investigation and stat istics of squilla fished with set net was done in mid-dle and north zhejiang coaStal regions in 1988-1993.

As an attempt to improve the utilizing rate of shrimps and crabs-breeding facilities, enrich the types of seawater aquaculture and utilize factory breeding facilities, four experiments are made on the seed rearing of Oratosquilla oratoria in four hatchery ponds.

Study on the Preparation of Chitin,Chitosan from Squilla Oratoria Shell;

Histological and histochemical studies on the digestive system of Squilla oratoria;

Fat in male and female squillid meat and squillid heads was extracted with diethyl ether by means of rapid fat extractor instead of Soxhlet extractor respectively.

In this paper, fat in squillid meat was extracted by means of rapid fat extractor instead of Soxhlet extractor.

Fat in male and female squillid meat and squillid heads was extracted with diethyl ether by means of rapid fat extractor instead of Soxhlet extractor respectively.

Inhibition effect of Oratosquilla extract on human nasopharyngeal carcinoma cell matrix metal protease-9;

Effect of the Ingredient from Oratosquilla on Proliferation of Nasopharyngeal Carcinoma Cell Line CNE1

Effect of the ingredient from oratosquilla on growth and differentiation of nasopharyngeal carcinoma cell line CNE1