Changes in food quality and microbial composition of Russian sturgeon (Acipenser gueldenstaedti) fillets treated with low temperature vacuum heating method during storage at 4 °C-Reference-Cited by-同舟云学术

Changes in food quality and microbial composition of Russian sturgeon (Acipenser gueldenstaedti) fillets treated with low temperature vacuum heating method during storage at 4 °C

Published:2020-12 Issue: Volume:138 Page:109665
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Shen Shi-ke,Chen Yue-wen,Dong Xiu-ping,Liu Fei-jian,Cai Wen-qiang,Wei Jian-ling,Bai Fan,Shi Yu-gang,Li Ping,Wang Yi-ran

Publisher

Elsevier BV

Subject

Food Science

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5. Cai, W.-q., Wei, J.-l., Chen, Y.-w., Dong, X.-p., Zhang, J.-n., Bai, F., Zheng L-l., & Shi, Y.-g. (2020). Effect of low-temperature vacuum heating on physicochemical properties of sturgeon (Acipenser gueldenstaedti) fillets. Journal of the Science of Food and Agriculture, n/a(n/a).

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