Salt and Chinese liquor curing on texture and taste quality of refrigerated grass carp fillets

doi:10.13995/j.cnki.11-1802/ts.024175

HU Dan, XU Yanshun, JIANG Qixing, XIA Wenshui, YU Dawei

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (19) : 154-160.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (19) : 154-160. DOI: 10.13995/j.cnki.11-1802/ts.024175

Salt and Chinese liquor curing on texture and taste quality of refrigerated grass carp fillets

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(19): 154-160 https://doi.org/10.13995/j.cnki.11-1802/ts.024175

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Received	Revised
2020-04-09	2020-05-07
Issue Date
2020-11-02

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