Texture characteristics of chilled prepared Mandarin fish (Siniperca chuatsi) during storage
Author:
Affiliation:
1. College of Food Science, Southwest University, Chongqing, China
2. College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, Jinzhou, China
Funder
the National Key R & D Program of China
the National Natural Science Foundation of China
the China Postdoctoral Science Foundation
Chongqing Research Program of Basic Research and Frontier Technology
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2018.1451343
Reference58 articles.
1. Freshness assessment of ray fish stored in ice by biochemical, chemical and physical methods
2. Postmortem Changes of Crucian Carp (Carassius auratus) During Storage in Ice
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