Changes in quality, ATP-related compounds and microorganisms of perch (<i>Lateolabrax japonicus</i>) treated with different ice storages

doi:10.13995/j.cnki.11-1802/ts.020293

Changes in quality, ATP-related compounds and microorganisms of perch (Lateolabrax japonicus) treated with different ice storages

ZHANG Wanjun, LAN Weiqing, LAI Qingyun, ZHANG Ju, QIU Weiqiang, XIE Jing

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (18) : 35-42.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (18) : 35-42. DOI: 10.13995/j.cnki.11-1802/ts.020293

Changes in quality, ATP-related compounds and microorganisms of perch (Lateolabrax japonicus) treated with different ice storages

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(18): 35-42 https://doi.org/10.13995/j.cnki.11-1802/ts.020293

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