Effects of changes in freshness indices and high pressure processing on the kamaboko forming ability of Saurida wanieso during iced and frozen storage
CSTR:
Author:
Affiliation:
Faculty of Life Science and Bio-engineering, Ningbo University, Ningbo 315211, China
Clc Number:
Fund Project:
Get Citation
OU Chang-rong. Effects of changes in freshness indices and high pressure processing on the kamaboko forming ability of Saurida wanieso during iced and frozen storage[J]. Journal of Fisheries of China,2005,29(2):
CopyShare
Article Metrics
- Abstract:
- PDF:
- HTML:
- Cited by:
History
- Received:March 14,2014
- Revised:March 14,2014
- Adopted:March 14,2014
- Online: March 14,2014
- Published:
Article QR Code
