Effect of Ultrasonic Combined with Slightly Acidic Electrolyzed Water Treatment on Quality Changes of Vacuum-Packaged Sea Bass (Lateolabrax japonicas) during Refrigerated Storage

被引：0

作者：

Lan, Weiqing ^{[1
,2
]}

Zhang, Bingjie ^{[1
]}

Zhou, Dapeng ^{[1
]}

Mo, Yaxian ^{[1
]}

Feng, Haojie ^{[1
]}

Xie, Jing ^{[1
,2
]}

机构：

[1] College of Food Science and Technology, Shanghai Ocean University, Shanghai,201306, China

[2] Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai,201306, China

来源：

Shipin Kexue/Food Science | 2022年 / 43卷 / 05期

关键词：

D O I：

暂无

中图分类号：

学科分类号：

摘要：

Ultrasonics

引用

页码：62 / 68