Influence of heat processing on the volatile organic compounds and microbial diversity of salted and vacuum-packaged silver carp ( Hypophthalmichthys molitrix ) fillets during storage

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Title
Influence of heat processing on the volatile organic compounds and microbial diversity of salted and vacuum-packaged silver carp ( Hypophthalmichthys molitrix ) fillets during storage
Authors
Keywords
Silver carp, Heat processing, VOCs, Bacterial diversity
Journal
FOOD MICROBIOLOGY
Volume 72, Issue -, Pages 73-81
Publisher
Elsevier BV
Online
2017-11-21
DOI
10.1016/j.fm.2017.11.009

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