The effect of protein and tissue structure change on the quality of black carp fish meat at different temperature

YANG Hong-xu,LIU Da-song,LI Jun-ke,HE Yun,ZHOU Peng

Food and Fermentation Industries ›› 2016, Vol. 42 ›› Issue (8) : 208.

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PDF(1757 KB)
Food and Fermentation Industries ›› 2016, Vol. 42 ›› Issue (8) : 208.

The effect of protein and tissue structure change on the quality of black carp fish meat at different temperature

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2016, 42(8): 208

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