Influence of different freezing methods on quality of pre-prepared braised Yellow River carp

YUE Fengli, HUANG Zhongmin, CUI Xudong, LEI Mengmeng, FAN Wen, WANG Jiali, FU Saiya, PAN Zhili

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (11) : 252-260.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (11) : 252-260. DOI: 10.13995/j.cnki.11-1802/ts.044546

Influence of different freezing methods on quality of pre-prepared braised Yellow River carp

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(11): 252-260 https://doi.org/10.13995/j.cnki.11-1802/ts.044546

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