Effects of high-temperature cooking of bighead carp cube on small fishbone softening in the muscles and texture quality

MAO Wen-xing; XU Xue-qin; XU Yan-shun; JIANG Qi-xing; XIA Wen-shui

doi:10.13995/j.cnki.11-1802/ts.201411004

MAO Wen-xing, XU Xue-qin, XU Yan-shun, JIANG Qi-xing, XIA Wen-shui

Food and Fermentation Industries ›› 2014, Vol. 40 ›› Issue (11) : 19-26.

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Food and Fermentation Industries ›› 2014, Vol. 40 ›› Issue (11) : 19-26. DOI: 10.13995/j.cnki.11-1802/ts.201411004

Food and Fermentation Industries

Effects of high-temperature cooking of bighead carp cube on small fishbone softening in the muscles and texture quality

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2014, 40(11): 19-26 https://doi.org/10.13995/j.cnki.11-1802/ts.201411004

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