Changes in microbial communities and quality attributes of white muscle and dark muscle from common carp ( Cyprinus carpio ) during chilled and freeze-chilled storage
Changes in microbial communities and quality attributes of white muscle and dark muscle from common carp ( Cyprinus carpio ) during chilled and freeze-chilled storage
作者
关键词
Common carp, Dark muscle, Freeze-chilled storage, Microbial communities
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