Effect of Different Freezing Methods on the Quality of Freshwater Fish

被引：0
|
作者：
Zhou, Junpeng [1 ,2 ]
Zhu, Meng [1 ,2 ]
Zhang, Wei [1 ,2 ]
Wang, Lan [1 ]
Shi, Liu [1 ]
Zhang, Yi [2 ]
Huang, Huang [2 ]
Xiong, Guangquan [1 ]
Wu, Wenjin [1 ]
Li, Xin [1 ]
Qiao, Yu [1 ]
Ding, Anzi [1 ]
Liao, Li [1 ]
机构：
[1] Farm Products Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology, Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan,430064, China
[2] School of Food and Biological Engineering, Hubei University of Technology, Wuhan,430068, China
来源：
Shipin Kexue/Food Science | 2019年 / 40卷 / 17期
关键词：
D O I：
10.7506/spkx1002-6630-20180913-137
中图分类号：
学科分类号：
摘要：
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页码：247 / 254
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