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

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.

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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

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{{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

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

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