Effects of sodium chloride and cold storage on the amounts of glyoxal, methylglyoxal in raw and cooked white meat of grass carp (Ctenopharyngodon idellus)-Reference-Cited by-同舟云学术

Effects of sodium chloride and cold storage on the amounts of glyoxal, methylglyoxal in raw and cooked white meat of grass carp (Ctenopharyngodon idellus)

Published:2021-08-28 Issue:6 Volume:15 Page:5599-5606
ISSN:2193-4126
Container-title:Journal of Food Measurement and Characterization
language:en
Short-container-title:Food Measure

Author:

Meng Rong,Li Lin,Huang Yiqun,Liu Yongle,Ma Xiayin,Xiang Xiaole^ORCID

Funder

Key Project of Research and Development Plan of Hunan Province

National Natural Science Foundation of China

International Collaborative Research program of Changsha University of Science and Technology

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science

Link

https://link.springer.com/content/pdf/10.1007/s11694-021-01118-y.pdf

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