doi:10.1016/j.foodcont.2020.107234Jianwei Qin aFartash Vasefi bRosalee S. Hellberg cAlireza Akhbardeh bRachel B. Isaacs cAyse Gamze Yilmaz cChansong Hwang aInsuck Baek aWalter F. Schmidt aMoon S. Kim aFood Control
Nowadays, fish flesh quality is an indispensable factor for marketing. Considerable research has focused on improving fillet quality, such as high-pressure treatment (Ko, Jao, Hwang, & Hsu, 2006), salting (Hong, Luo, Zhou, & Shen, 2011), partial freezing (Song, Luo, You, Shen, & Hu, ...
辣子鸡,糖醋里脊、板栗烧鸡、红烧肉、锅包肉、回锅肉、口水鸡、宫保鸡丁、可乐鸡翅、咖喱鸡块等做法(Spicy chicken, sweet and sour fillet of pork, braised chicken with chestnuts, Braised pork in brown sauce, Double cooked pork slices, pot package of meat, 辣子鸡,糖醋里脊、板栗烧鸡、红烧肉、锅包肉、...
Boonanuntanasarn, S., Khaomek, P., Pitaksong, T., & Hua, Y. (2014). The effects of the supplementation of activated charcoal on the growth, health status and fillet composition-odor of Nile tilapia (Oreochromis niloticus) before harvesting. Aquaculture International, 22, 1417-1436. https:...
The current research will be contributed to find an efficient way to ensure predictable and firmer texture of farmed Yellow River carp.doi:10.1016/j.aquaculture.2021.737783Dongying SongYinghao YunZijie HeJiali MiLuming WangMin JinQicun ZhouGuoxing Nie...
of up to 12–24 h depending on each type of meat [1]. This technique has become popular and widely used in many food enterprises over the last decade. For fish meat, the benefits of the SV method have been reported in several articles that studied various fish species, including salmon ...