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Effect of low-temperature vacuum heating on physicochemical properties of sturgeon (Acipenser gueldenstaedti) fillets.
Cai, Wen-Qiang; Wei, Jian-Ling; Chen, Yue-Wen; Dong, Xiu-Ping; Zhang, Jing-Na; Bai, Fan; Zheng, Li-Li; Shi, Yu-Gang.
Afiliación
  • Cai WQ; School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China.
  • Wei JL; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, China.
  • Chen YW; School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China.
  • Dong XP; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, China.
  • Zhang JN; School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China.
  • Bai F; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, China.
  • Zheng LL; School of Food Science and Technology, Dalian Polytechnic University, Dalian, China.
  • Shi YG; School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, China.
J Sci Food Agric ; 100(12): 4583-4591, 2020 Sep.
Article en En | MEDLINE | ID: mdl-32419151
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Alimentos Marinos / Culinaria / Productos Pesqueros Límite: Animals / Humans Idioma: En Revista: J Sci Food Agric Año: 2020 Tipo del documento: Article País de afiliación: China
Texto completo
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Alimentos Marinos / Culinaria / Productos Pesqueros Límite: Animals / Humans Idioma: En Revista: J Sci Food Agric Año: 2020 Tipo del documento: Article País de afiliación: China