Effects of low concentration of salt and sucrose on the quality of bighead carp (Aristichthys nobilis) fillets stored at 4°C

Published 2012 View Full Article

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Title
Effects of low concentration of salt and sucrose on the quality of bighead carp (Aristichthys nobilis) fillets stored at 4°C
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 133, Issue 1, Pages 102-107
Publisher
Elsevier BV
Online
2012-01-10
DOI
10.1016/j.foodchem.2012.01.002

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