Effect of ultrasonic-assisted pickling on the quality of black carp (<i>Mylopharyngodon piceus</i>) pickled products

doi:10.13995/j.cnki.11-1802/ts.024650

Effect of ultrasonic-assisted pickling on the quality of black carp (Mylopharyngodon piceus) pickled products

WANG Yixin, WU Han, HUANG Haiyuan, SHEN Siyuan, SHI Wenzheng

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (22) : 142-146.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (22) : 142-146. DOI: 10.13995/j.cnki.11-1802/ts.024650

Effect of ultrasonic-assisted pickling on the quality of black carp (Mylopharyngodon piceus) pickled products

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(22): 142-146 https://doi.org/10.13995/j.cnki.11-1802/ts.024650

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Received	Revised	Published
2020-06-05	2020-07-07	2020-11-25
Issue Date
2020-12-11

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