CyTA - Journal of Food
Volume 18, 2020 - Issue 1
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Research Article
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]
View further author information
, View further author information
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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Pages 561-571
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Published online: 24 Aug 2020
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