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Effects of different slaughtering methods on the biochemical characteristics and quality changes of tilapia

Xinrui Yang1, Jun Mei1,2,3,4,5, Jing Xie1,2,3,4,5

  • 1College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.

Food Chemistry: X
|November 25, 2024
PubMed

Keywords:
ApoptosisFishQualitySlaughter methodsTilapia

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