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Research on the quality changes of grass carp during brine salting.
Yang, Wenxian; Shi, Wenzheng; Qu, Yinghong; Wang, Zhihe; Shen, Siyuan; Tu, Ludan; Huang, Haiyuan; Wu, Han.
Afiliação
  • Yang W; College of Food Science and Technology Shanghai Ocean University Shanghai China.
  • Shi W; National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai) Shanghai China.
  • Qu Y; College of Food Science and Technology Shanghai Ocean University Shanghai China.
  • Wang Z; National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai) Shanghai China.
  • Shen S; College of Food Science and Technology Shanghai Ocean University Shanghai China.
  • Tu L; National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai) Shanghai China.
  • Huang H; College of Food Science and Technology Shanghai Ocean University Shanghai China.
  • Wu H; National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai) Shanghai China.
Food Sci Nutr ; 8(6): 2968-2983, 2020 Jun.
Article em En | MEDLINE | ID: mdl-32566215
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2020 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2020 Tipo de documento: Article