Effect of thawing methods on the physicochemical properties and microstructure of anchovy (<i>Stolephorus heterolobus</i>)

doi:10.13995/j.cnki.11-1802/ts.027631

Effect of thawing methods on the physicochemical properties and microstructure of anchovy (Stolephorus heterolobus)

LING Shengnan, CHEN Xueye, WANG Hongli, WANG Xichang, SHI Wenzheng, LIU Teyuan

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (8) : 48-54.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (8) : 48-54. DOI: 10.13995/j.cnki.11-1802/ts.027631

Effect of thawing methods on the physicochemical properties and microstructure of anchovy (Stolephorus heterolobus)

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(8): 48-54 https://doi.org/10.13995/j.cnki.11-1802/ts.027631

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Received	Revised	Published
2021-04-13	2021-05-21	2022-04-25
Issue Date
2022-05-18

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