Process optimization and taste evaluation of frozen aromatic fish (<i>Andrias davidianus</i>)

doi:10.13995/j.cnki.11-1802/ts.027559

Process optimization and taste evaluation of frozen aromatic fish (Andrias davidianus)

MA Donglin, GUO Quanyou, LI Baoguo, FENG Guangpeng, YANG Xu, WANG Haihua, JIANG Chaojun, MA Benhe

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (10) : 140-148.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (10) : 140-148. DOI: 10.13995/j.cnki.11-1802/ts.027559

Process optimization and taste evaluation of frozen aromatic fish (Andrias davidianus)

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(10): 140-148 https://doi.org/10.13995/j.cnki.11-1802/ts.027559

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Received	Revised	Published
2021-04-06	2021-04-22	2022-05-25
Issue Date
2022-06-10

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