Optimization of compound water-holding agent using GA-BP neural network and its effects on freezing quality characteristics of frozen pre-made roasted fish

TAN Xianxin, WU Xinyi, JIN Shan, CHEN Ruixi, WU Lihong, LI Jin, SU Laijin, ZHAO Feng

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (17) : 298-306.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (17) : 298-306. DOI: 10.13995/j.cnki.11-1802/ts.045387

Optimization of compound water-holding agent using GA-BP neural network and its effects on freezing quality characteristics of frozen pre-made roasted fish

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(17): 298-306 https://doi.org/10.13995/j.cnki.11-1802/ts.045387

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