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Effect of Stable Chlorine Dioxide and Vacuum-Packing Treatments on the Physicochemical and Volatile Flavor Properties of Pike Eel (Muraenesox cinereus) during Chilled Storage.
Du, Qi; Chen, Xiaonan; Jiang, Huili; Zhang, Bin.
Affiliation
  • Du Q; Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China.
  • Chen X; Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China.
  • Jiang H; Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China.
  • Zhang B; Pisa Marine Graduate School, Zhejiang Ocean University, Zhoushan 316022, China.
Foods ; 11(17)2022 Sep 05.
Article de En | MEDLINE | ID: mdl-36076886
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Texte intégral: 1 Collection: 01-internacional Base de données: MEDLINE Langue: En Journal: Foods Année: 2022 Type de document: Article Pays d'affiliation: Chine Pays de publication: Suisse
Texte intégral
Ajouter à My VHL
Imprimer
XML
PubMed Links
Recherche sur Google

Texte intégral: 1 Collection: 01-internacional Base de données: MEDLINE Langue: En Journal: Foods Année: 2022 Type de document: Article Pays d'affiliation: Chine Pays de publication: Suisse