Effects of stepwise steaming treatments at different temperatures on the eating quality of fish: A case study of large-mouth bass (Micropterus salmoides)
Effects of stepwise steaming treatments at different temperatures on the eating quality of fish: A case study of large-mouth bass (Micropterus salmoides)
Authors
Keywords
Stepwise steaming, Oxidation, In vitro, digestibility, Volatile compounds, Sensory evaluation
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