Comparison of nutritional and flavour attributes of raw and cooked fillets from red tilapia ( <i>Oreochromis</i> sp.) cultured in ponds and containers-Reference-Cited by-同舟云学术

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Comparison of nutritional and flavour attributes of raw and cooked fillets from red tilapia ( Oreochromis sp.) cultured in ponds and containers

Published:2022-04-26 Issue:10 Volume:53 Page:3865-3871
ISSN:1355-557X
Container-title:Aquaculture Research
language:en
Short-container-title:Aquaculture Research

Author:

Zhang Huijuan¹,Liu Yueyue¹,Fu Zixin¹,Gao Song¹,Hong Hui¹,Shu Rui²,Luo Yongkang¹³,Tan Yuqing¹^ORCID

Affiliation:

1. Beijing Higher Institution Engineering Research Center of Animal Product College of Food Science and Nutritional Engineering China Agricultural University Beijing China

2. Guangzhou Guanxing Agricultural Science and Technology Company Ltd. Guangzhou China

3. National R&D Center for Freshwater Fish Processing Jiangxi Normal University Jiangxi China

Funder

China Agricultural Research System

Publisher

Hindawi Limited

Subject

Aquatic Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/are.15879

Reference27 articles.

1. Rapid and nondestructive determination of qualities in vacuum‐packaged catfish ( Clarias leather ) fillets during slurry ice storage

2. Characterization of volatile profile from ten different varieties of Chinese jujubes by HS-SPME/GC–MS coupled with E-nose

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effects of different culture modes on the storage quality of tilapia (Oreochromis mossambicus) fillets at 4°C;JSFA reports;2024-01

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