Advances in quality change and multi-dimensional control technology of salt-cured fish during storage

doi:10.13995/j.cnki.11-1802/ts.023154

ZHU Shichen, CHU Yushan, KE Zhigang, GU Saiqi, LYU Fei, DING Yuting, ZHOU Xuxia

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (10) : 284-289.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (10) : 284-289. DOI: 10.13995/j.cnki.11-1802/ts.023154

Advances in quality change and multi-dimensional control technology of salt-cured fish during storage

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(10): 284-289 https://doi.org/10.13995/j.cnki.11-1802/ts.023154

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Received	Published
2019-12-19	2020-05-25
Issue Date
2020-03-11

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