Effect of using a high voltage electrostatic field on microbial communities, degradation of adenosine triphosphate, and water loss when thawing lightly-salted, frozen common carp ( Cyprinus carpio )-Reference-Cited by-同舟云学术

Effect of using a high voltage electrostatic field on microbial communities, degradation of adenosine triphosphate, and water loss when thawing lightly-salted, frozen common carp ( Cyprinus carpio )

Published:2017-11 Issue: Volume:212 Page:226-233
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Li Dapeng,Jia Shiliang,Zhang Longteng,Wang Zhiying,Pan Jinfeng,Zhu Beiwei,Luo Yongkang

Funder

National Natural Science Foundation of China

China Agriculture Research System

Beijing Natural Science Foundation

Publisher

Elsevier BV

Subject

Food Science

Reference45 articles.

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