Effect of ultrasound-assisted immersion freezing at different spatial position on the quality of fish during frozen storage

YUAN Haizhou; KE Zhigang; XU Xia; ZHOU Xuxia; DING Yuting

doi:10.13995/j.cnki.11-1802/ts.028830

YUAN Haizhou, KE Zhigang, XU Xia, ZHOU Xuxia, DING Yuting

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (16) : 24-33.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (16) : 24-33. DOI: 10.13995/j.cnki.11-1802/ts.028830

Effect of ultrasound-assisted immersion freezing at different spatial position on the quality of fish during frozen storage

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(16): 24-33 https://doi.org/10.13995/j.cnki.11-1802/ts.028830

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Received	Revised
2021-08-04	2021-09-03
Issue Date
2022-09-16

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