Effects of different freezing methods on quality changes during the frozen storage of turbot fillets

doi:10.13995/j.cnki.11-1802/ts.021617

OU Shuai, ZHAO Feng, ZOU Zhaoyang, LIU Meng, WANG Zhi, MU Weili, SU Zhiwei, ZHOU Deqing

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (24) : 188-195.

PDF(4108 KB)

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (24) : 188-195. DOI: 10.13995/j.cnki.11-1802/ts.021617

Effects of different freezing methods on quality changes during the frozen storage of turbot fillets

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(24): 188-195 https://doi.org/10.13995/j.cnki.11-1802/ts.021617

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

Funding

RIGHTS & PERMISSIONS

PDF(4108 KB)

Accesses

Citation

Detail

Sections

Recommended

Please choose a citation manager

Content to export