SA-SI Treatment: a Potential Method to Maintain the Quality and Protein Properties on Mackerel (Pneumatophorus japonicus) During Chilling Storage
Weiqing Lan, Jintao Du, Lin Liu, Tianting Pu, Yuxiao Zhou, Jing Xie
Topics & Concepts
SlurryChemistryMyofibrilFood scienceFragmentation (computing)BambooBotanyMaterials scienceBiochemistryBiologyComposite materialEcologyMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesInsect Utilization and Effects