Quality Changes of Large Yellow Croaker Meat with Different Cooked Degrees during Frozen Storage and Reheating Process
This study investigated the quality changes of large yellow croaker meat during the frozen storage and reheating processes at different cooking degrees (total cooked, TC: center temperature of fish meat reaches 90 ℃, medium-cooked, MC: center temperature of fish meat reaches 50 ℃, and uncooked group...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-03-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024040459 |
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