Fishy odorants in pre-processed fish fillet and surimi products made from freshwater fish: Formation mechanism and control methods
Author:
Funder
National Key Research and Development Program of China
National Modern Agriculture Industry Technology System
Publisher
Elsevier BV
Subject
Food Science,Biotechnology
Reference154 articles.
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3. Insight into the effect of frozen storage on the changes in volatile aldehydes and alcohols of marinated roasted beef meat: Potential mechanisms of their formation;Al-Dalali;Food Chemistry,2022
4. Effects of dielectric barrier discharge (DBD) generated plasma on microbial reduction and quality parameters of fresh mackerel (Scomber scombrus) fillets;Albertos;Innovative Food Science & Emerging Technologies,2017
5. Shelf-life extension of herring (Clupea harengus) using in-package atmospheric plasma technology;Albertos;Innovative Food Science & Emerging Technologies,2019
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