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.

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Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (10) : 48-55. DOI: 10.13995/j.cnki.11-1802/ts.040448

Study on changes in quality and myofibrillar protein structure of tilapia fillets with sous-vide during frozen storage

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(10): 48-55 https://doi.org/10.13995/j.cnki.11-1802/ts.040448

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