Effect of heat treatment on the tenderization of <i>Takifugu rubripes</i> fish meat

doi:10.13995/j.cnki.11-1802/ts.027290

Effect of heat treatment on the tenderization of Takifugu rubripes fish meat

WU Bingcun, SHANG Shang, FU Baoshang, JIANG Pengfei, DONG Xiuping, LI Rong, QI Libo

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (21) : 202-209.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (21) : 202-209. DOI: 10.13995/j.cnki.11-1802/ts.027290

Effect of heat treatment on the tenderization of Takifugu rubripes fish meat

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(21): 202-209 https://doi.org/10.13995/j.cnki.11-1802/ts.027290

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Received	Revised	Published
2021-03-18	2021-04-22	2021-11-15
Issue Date
2021-11-30

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