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The effects of trehalose synergy with NaCl on the textural, water distribution, and microstructure of snakehead fish filets induced by freeze–thaw cycles
Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University
National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing
Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University
National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing
Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University
National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing
Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University
National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing
Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University
National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing
Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University
National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing
Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University
National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing