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A superchilling storage–ice glazing (SS-IG) of Atlantic salmon (Salmo salar) sashimi fillets using coating protective layers of Zanthoxylum essential oils (EOs)
He, Qi, Li, Ziyin, Yang, Zhao, Zhang, Yangcong, Liu, JunLanguage:
english
Journal:
Aquaculture
DOI:
10.1016/j.aquaculture.2019.734506
Date:
September, 2019
File:
PDF, 1020 KB
english, 2019