Research progress on processing of cultured puffer fish and reduction technology of tetrodotoxin

doi:10.13995/j.cnki.11-1802/ts.025785

YE Jingqin, XIAO Ye, LU Yikuan, XIE Qingchao, LU Ying

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (7) : 329-334.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (7) : 329-334. DOI: 10.13995/j.cnki.11-1802/ts.025785

Research progress on processing of cultured puffer fish and reduction technology of tetrodotoxin

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(7): 329-334 https://doi.org/10.13995/j.cnki.11-1802/ts.025785

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Received	Revised	Published
2020-09-28	2020-10-27	2021-04-15
Issue Date
2021-05-20

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