Research on the quality changes of grass carp during brine salting

The research on the quality changes of grass carp during brine salting with 6%, 8%, and 10% salt additions was evaluated by chemical and physical indicators, as well as a sensory assessment and microbiological analysis. The NaCl content was proportional to salt addition and salting time. The increas...

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Detalles Bibliográficos
Autores principales: Yang, Wenxian, Shi, Wenzheng, Qu, Yinghong, Wang, Zhihe, Shen, Siyuan, Tu, Ludan, Huang, Haiyuan, Wu, Han
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7300065/
https://www.ncbi.nlm.nih.gov/pubmed/32566215
http://dx.doi.org/10.1002/fsn3.1599

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7300065/
https://www.ncbi.nlm.nih.gov/pubmed/32566215
http://dx.doi.org/10.1002/fsn3.1599

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