Effects of different ultrasound-assisted thawing methods on the myofibrillar protein of the sea bass (<i>Perca fluviatilis</i>)

Effects of different ultrasound-assisted thawing methods on the myofibrillar protein of the sea bass (Perca fluviatilis)

CAI Luyun, XU Qing, CAO Ailing

PDF(2289 KB)

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (20) : 1-8. DOI: 10.13995/j.cnki.11-1802/ts.024414

Effects of different ultrasound-assisted thawing methods on the myofibrillar protein of the sea bass (Perca fluviatilis)

Author information +

History +

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(20): 1-8 https://doi.org/10.13995/j.cnki.11-1802/ts.024414

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

PDF(2289 KB)

Accesses

Citation

Detail

Sections

Recommended