Effects of different thermal processing methods on muscle protein and quality of <i>Trachinotus ovatus</i>

doi:10.13995/j.cnki.11-1802/ts.023824

Effects of different thermal processing methods on muscle protein and quality of Trachinotus ovatus

XIONG Tian, WU Yanyan, CHEN Shengjun, HU Xiao, YANG Xianqing, WANG Yueqi, YANG Shaoling

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (12) : 179-185.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (12) : 179-185. DOI: 10.13995/j.cnki.11-1802/ts.023824

Effects of different thermal processing methods on muscle protein and quality of Trachinotus ovatus

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(12): 179-185 https://doi.org/10.13995/j.cnki.11-1802/ts.023824

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Received	Published
2020-03-02	2020-06-25
Issue Date
2020-07-15

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