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Insight into mechanism of quality changes in tilapia fillets during salting from physicochemical and microstructural

Qingqing Jiang1,2, Shiyu Huang1, Jianrong Ma1

  • 1College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai 201306, China.

Food Chemistry: X
|February 27, 2023
PubMed

Keywords:
Fish filletsMass transferMicrostructurePhysicochemical propertiesSalting

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