Analysis of color presenting substances in cured grass fish and effect of slaughter methods on color formation

FANG Di, XU Yanshun

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (9) : 290-295.

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Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (9) : 290-295. DOI: 10.13995/j.cnki.11-1802/ts.039654

Analysis of color presenting substances in cured grass fish and effect of slaughter methods on color formation

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(9): 290-295 https://doi.org/10.13995/j.cnki.11-1802/ts.039654

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