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Synergistic effects of temperature and humidity changes on mechanistic quality deterioration of Salmon during frozen

Qiu Lin1, Lianghua Xie2, Boyu Song1

  • 1Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.

Food Chemistry
|May 7, 2026
PubMed

Keywords:
Frozen storageHumidityPreservation technologiesQuality deteriorationSalmonTemperature fluctuations

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