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	Effects of Frozen Storage Condition Abuse on the Textural and Chemical Properties of Grass Carp (Ctenopharyngodon idella) Fillets (EI收录)
	Cheng, Jun-Hu[1,2]; Sun, Da-Wen[1,2,3]; Zhu, Zhiwei[1,2]
刊名	Journal of Food Processing and Preservation
	2017
卷号	41页码:1-9
关键词	Chemical properties Fish Fisheries Freezing Thawing
URL标识	查看原文
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/2187881
专题	华南理工大学
作者单位	1.[1] School of Food Science and Engineering, South China University of Technology, Guangzhou 2.510641, China 3.[2] Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 4.510006, China 5.[3] Food Refrigeration and Computerized Food Technology, Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Dublin 4, Ireland
推荐引用方式 GB/T 7714	Cheng, Jun-Hu[1,2],Sun, Da-Wen[1,2,3],Zhu, Zhiwei[1,2]. Effects of Frozen Storage Condition Abuse on the Textural and Chemical Properties of Grass Carp (Ctenopharyngodon idella) Fillets (EI收录)[J]. Journal of Food Processing and Preservation,2017,41:1-9.
APA	Cheng, Jun-Hu[1,2],Sun, Da-Wen[1,2,3],&Zhu, Zhiwei[1,2].(2017).Effects of Frozen Storage Condition Abuse on the Textural and Chemical Properties of Grass Carp (Ctenopharyngodon idella) Fillets (EI收录).Journal of Food Processing and Preservation,41,1-9.
MLA	Cheng, Jun-Hu[1,2],et al."Effects of Frozen Storage Condition Abuse on the Textural and Chemical Properties of Grass Carp (Ctenopharyngodon idella) Fillets (EI收录)".Journal of Food Processing and Preservation 41(2017):1-9.

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