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Effects of different stunning methods on the flesh quality of grass carp (Ctenopharyngodon idellus) fillets stored at 4°C
Qin, Na, Li, Dapeng, Hong, Hui, Zhang, Yuemei, Zhu, Beiwei, Luo, YongkangVolume:
201
Langue:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2016.01.071
Date:
June, 2016
Fichier:
PDF, 675 KB
english, 2016