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Changes of quality,ATP-related compounds and enzyme activities in silver carp () fillets during partial freezing
Changes of quality,ATP-related compounds and enzyme activities in silver carp () fillets during partial freezing
- Journal of China Agricultural University Issue 11, (2016)
DOI： 10.11841/j.issn.1007-4333.2016.11.11
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Related Author
WANG Jiaxin
WANG Fang
CHANG Jie
WANG Yanbo
ZHOU Xuxia
JIA Shiliang
DING Yuting
GUI Ping
Related Institution
College of Food Science and Technology/Zhejiang Key Laboratory of Green， Low-carbon and Efficient Development of Marine Fishery Resources， Zhejiang University of Technology
National R&D Branch Center for Pelagic Aquatic Products Processing
School of Food and Health， Beijing Technology and Business University
Jinghai Group Co. Ltd.
College of Food Science & Nutritional Engineering, China Agricultural University
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