Changes in Physicochemical and Protein Structural Properties of Common Carp (Cyprinus carpio) Muscle Subjected to Different Freeze–Thaw Cycles

Author:          

Publisher: Taylor & Francis Ltd

ISSN: 1049-8850

Source: Journal of Aquatic Food Product Technology, Vol.23, Iss.6, 2014-11, pp. : 579-590

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next