Effects of different thermal processing methods on edible quality of tilapia fillets

doi:10.13995/j.cnki.11-1802/ts.023881

LI Rui, SUN Zuli, LI Laihao, YANG Xianqing, WEI Ya, CEN Jianwei, XIANG Yue, ZHAO Yongqiang

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (14) : 127-135.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (14) : 127-135. DOI: 10.13995/j.cnki.11-1802/ts.023881

Effects of different thermal processing methods on edible quality of tilapia fillets

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(14): 127-135 https://doi.org/10.13995/j.cnki.11-1802/ts.023881

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Received	Published
2020-03-07	2020-07-25
Issue Date
2020-08-17

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