Effects of stepwise steaming treatments at different temperatures on the eating quality of fish: A case study of large-mouth bass (Micropterus salmoides)
Keyu Wang, Yulong Bao, Yong Wang, Dongpo Chen, Peng Zhou
Topics & Concepts
SteamingMicropterusChemistryBass (fish)Food scienceOdorPeroxideAnimal scienceBiologyFisheryOrganic chemistryMeat and Animal Product QualityAquaculture Nutrition and GrowthBiochemical Analysis and Sensing Techniques