
Study on changes in quality and myofibrillar protein structure of tilapia fillets with sous-vide during frozen storage
ZHANG Chenyan, LIAO Tianhong, JI Hongwu, ZHANG Di
Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (10) : 48-55.
Study on changes in quality and myofibrillar protein structure of tilapia fillets with sous-vide during frozen storage
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