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Author: Xiaolan Shang
2 Articles are founded.
Effect of Multiple Freeze-Thaw Cycles on Lipid Degradation and Lipid Oxidation of Grass Carp Surimi Containing Different Amounts of Pork Back Fat
Food Sci Anim Resour 2021;41(6):923-935.
https://doi.org/10.5851/kosfa.2021.e46
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https://doi.org/10.5851/kosfa.2021.e46
Effect of Multiple Freeze-Thaw Cycles on Myoglobin and Lipid Oxidations of Grass Carp (Ctenopharyngodon idella ) Surimi with Different Pork Back Fat Content
Food Sci Anim Resour 2020;40(6):969-979.
https://doi.org/10.5851/kosfa.2020.e67
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https://doi.org/10.5851/kosfa.2020.e67