Evaluation of edible quality and processing suitability of segmented products from silver carp under different thermal processing methods
| Title: | Evaluation of edible quality and processing suitability of segmented products from silver carp under different thermal processing methods |
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| Authors: | Yu, Xinlei a, b, Wu, Jingjing a, b, Qiu, Zehui a, b, Shi, Yuyao a, b, Lin, Liu a, b, Wang, Xichang a, b, Zhang, Long a, b, c, ⁎ |
| Source: | In Food Research International February 2025 201 |
| Database: | ScienceDirect |
| ISSN: | 09639969 |
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| DOI: | 10.1016/j.foodres.2024.115623 |
| Published in: | Food Research International |
| Language: | English |