Effects of different thawing methods on physicochemical properties and structure of largemouth bass ( Micropterus salmoides )-Reference-Cited by-同舟云学术

Effects of different thawing methods on physicochemical properties and structure of largemouth bass ( Micropterus salmoides )

Published:2020-02-13 Issue:3 Volume:85 Page:582-591
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Cai Luyun¹²^ORCID,Wan Jiangli³,Li Xiuxia³,Li Jianrong³

Affiliation:

1. Ningbo Research Inst. Zhejiang Univ. Ningbo 315100 China

2. College of Biosystems Engineering and Food Science, Natl. & Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment Zhejiang Univ. Hangzhou 310058 China

3. Natl. & Local Joint Engineering Research Center of Storage, Processing, and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering Bohai Univ. Jinzhou 121013 China

Funder

National Basic Research Program of China

National Natural Science Foundation of China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15029

Reference43 articles.

1. Regulatory aspects of nanotechnology in the agri/feed/food sector in EU and non-EU countries

2. Methods for (industrial) thawing of fish blocks: A review