The impacts of salt with Chinese liquor on the inhibition of microbial spoilage and quality attribut...
The impacts of salt with Chinese liquor on the inhibition of microbial spoilage and quality attributes of grass carp (Ctenopharyngodon idellus) fillets stored at 4°C
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Full title
Author / Creator
Hu, Dan , Xu, Yanshun , Yu, Dawei , Xia, Wenshui and Jiang, Qixing
Journal title
Language
English
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Scope and Contents
Contents
In order to clarify the action of a seasoning mixture of salt and Chinese liquor in maintaining the hygienic and quality characteristics of refrigerated grass carp, the changes in physicochemical properties, biogenic amines, and microbial growth in grass carp fillets during storage at 4°C for 30 days were investigated. Results showed that fillets l...
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Full title
The impacts of salt with Chinese liquor on the inhibition of microbial spoilage and quality attributes of grass carp (Ctenopharyngodon idellus) fillets stored at 4°C
Authors, Artists and Contributors
Author / Creator
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Record Identifier
TN_cdi_crossref_primary_10_1111_jfpp_14817
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_crossref_primary_10_1111_jfpp_14817
Other Identifiers
ISSN
0145-8892
E-ISSN
1745-4549
DOI
10.1111/jfpp.14817
