Effects of different stunning methods on the flesh quality of grass carp (Ctenopharyngodon idellus) fillets stored at 4°C

2016


书目信息
Food chemistry
201 页码 131 - 138 ISSN 0308-8146
出版者
Elsevier Ltd
其它主题
Spermidine (pubchem cid: 1102); Tyramine (pubchem cid: 5610); 2-phenylethylamine (pubchem cid: 1001); Slurries; Putrescine (pubchem cid: 1045); Total volatile basic nitrogen; Adenosine triphosphate (pubchem cid: 13803); Shelf life; Grass carp fillets; Tryptamine (pubchem cid: 1150); Spermine (pubchem cid: 1103); Stunning methods; Stunning methods; Inosine mono-phosphate (pubchem cid: 797); Cadaverine (pubchem cid: 273); Histamine (pubchem cid: 774); Flesh quality
语言
英语
类型
Journal Article; Text

2024-02-28
MODS