Comparison of flavor changes of grass carp between brine injection and brining at 4°C and 20°C

Comparación de los cambios de sabor detectados en la carpa herbívora al ser procesada con inyección de salmuera y con salmuera a 4°C y 20°C

Han Wua College of Food Science and Technology, Shanghai Ocean University, Shanghai, China;b National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai, ChinaView further author information

Wenzheng Shia College of Food Science and Technology, Shanghai Ocean University, Shanghai, China;b National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai, ChinaCorrespondence[email protected]
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Xichang Wanga College of Food Science and Technology, Shanghai Ocean University, Shanghai, China;b National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai, ChinaView further author information

Yixin Wanga College of Food Science and Technology, Shanghai Ocean University, Shanghai, China;b National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai, ChinaView further author information

Feng Yanga College of Food Science and Technology, Shanghai Ocean University, Shanghai, China;b National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai, ChinaView further author information

Shanshan Shia College of Food Science and Technology, Shanghai Ocean University, Shanghai, China;b National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai, ChinaView further author information

Junya Liua College of Food Science and Technology, Shanghai Ocean University, Shanghai, China;b National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai, ChinaView further author information

Chen Shia College of Food Science and Technology, Shanghai Ocean University, Shanghai, China;b National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai, ChinaView further author information

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Comparison of flavor changes of grass carp between brine injection and brining at 4°C and 20°C

Comparación de los cambios de sabor detectados en la carpa herbívora al ser procesada con inyección de salmuera y con salmuera a 4°C y 20°C

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Comparison of flavor changes of grass carp between brine injection and brining at 4°C and 20°C

Comparación de los cambios de sabor detectados en la carpa herbívora al ser procesada con inyección de salmuera y con salmuera a 4°C y 20°C

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