Changes in food quality and microbial composition of Russian sturgeon (Acipenser gueldenstaedti) fillets treated with low temperature vacuum heating method during storage at 4 °C
出版年份 2020 全文链接
标题
Changes in food quality and microbial composition of Russian sturgeon (Acipenser gueldenstaedti) fillets treated with low temperature vacuum heating method during storage at 4 °C
作者
关键词
Sturgeon fillets, Food quality, Microbial composition, High-throughput sequencing, Low temperature vacuum heating (LTVH)
出版物
FOOD RESEARCH INTERNATIONAL
Volume 138, Issue -, Pages 109665
出版商
Elsevier BV
发表日期
2020-09-18
DOI
10.1016/j.foodres.2020.109665
参考文献
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