The impact of stunning methods on stress conditions and quality of silver carp (Hypophthalmichthys molitrix) fillets stored at 4°C during 72h postmortem

标题
The impact of stunning methods on stress conditions and quality of silver carp (Hypophthalmichthys molitrix) fillets stored at 4°C during 72h postmortem
作者
关键词
Silver carp, Stunning methods, Quality, Stress condition, Postmortem
出版物
FOOD CHEMISTRY
Volume 216, Issue -, Pages 130-137
出版商
Elsevier BV
发表日期
2016-08-05
DOI
10.1016/j.foodchem.2016.08.004

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