Work

Effect of High Pressure Processing on Color, Fatty Acids, and Volatile Compounds of Sea Bass Skeletal Muscle

Year: 2014

Type: article

Source: Journal of Aquatic Food Product Technology

DOI: 10.1080/10498850.2012.719589

Authors: Xiaolan Shang, Anjun Liu, Jie Zheng, Shi Yin, Ping Wang

Institution: Tianjin University of Science and Technology

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Life below water

Open Access status: closed

OpenAlex ID: W2014032707

FWCI:

Cites: 32

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Related to: 10