Effects of three carp species on texture, color, and aroma...

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Journal of Food Processing and Preservation 2020 / 03

Effects of three carp species on texture, color, and aroma properties of Suan yu, a Chinese traditional fermented fish

Gao, Pei, Yang, Fang, Yu, Peipei, Jiang, Qixing, Xu, Yanshun, Xia, Wenshui
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Journal:
Journal of Food Processing and Preservation
DOI:
10.1111/jfpp.14403
Date:
March, 2020
File:
PDF, 963 KB
2020
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