Effect of different thawing methods and antifreeze treatment on the quality of frozen sea bass (<i>Perca fluviatilis</i>) fillets

doi:10.13995/j.cnki.11-1802/ts.023031

Effect of different thawing methods and antifreeze treatment on the quality of frozen sea bass (Perca fluviatilis) fillets

LIU Mengjia, ZHOU Qiang, DAI Yumei, LEI Changgui, DING Liyun

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (8) : 210-218.

PDF(3059 KB)

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (8) : 210-218. DOI: 10.13995/j.cnki.11-1802/ts.023031

Effect of different thawing methods and antifreeze treatment on the quality of frozen sea bass (Perca fluviatilis) 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}}, 2020, 46(8): 210-218 https://doi.org/10.13995/j.cnki.11-1802/ts.023031

References

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

References

Funding

RIGHTS & PERMISSIONS

PDF(3059 KB)

Accesses

Citation

Detail

Sections

Recommended

Received	Published
2019-12-09	2020-04-25
Issue Date
2020-02-01

Please choose a citation manager

Content to export