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, (10): 48 -55 .  DOI: 10.13995/j.cnki.11-1802/ts.040448

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