The effects of ultrasonic treatment on the freezing rate, physicochemical quality, and microstructure of the back muscle of grass carp (Ctenopharyngodon idella)

Published 2019 View Full Article

Authors

Keywords

Power ultrasound, Freezing rate, Physicochemical quality, Microstructure, Grass carp (, Ctenopharyngodon idella, )

Journal

LWT-FOOD SCIENCE AND TECHNOLOGY

Volume 111, Issue -, Pages 301-308

Publisher

Elsevier BV

Online

2019-04-25

DOI

10.1016/j.lwt.2019.04.071

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