Effects of ultrasound pretreatment on the quality and protein characteristics in Japanese sea bass (Lateolabrax japonicas) during refrigeration

ZHOU Dapeng, LAN Weiqing, MO Yaxian, MEI Jun, FENG Haojie, XIE Jing

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (17) : 204-211.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (17) : 204-211. DOI: 10.13995/j.cnki.11-1802/ts.024252

Effects of ultrasound pretreatment on the quality and protein characteristics in Japanese sea bass (Lateolabrax japonicas) during refrigeration

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(17): 204-211 https://doi.org/10.13995/j.cnki.11-1802/ts.024252

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