Enhancing frozen fish quality through polysaccharide-ice glazing: Insights from physical properties and preservation effects
Man Xiao, Shuangshuang Wang, Chun Peng, Xiaohe Wu, Katsuyoshi Nishinari, Fatang Jiang
Topics & Concepts
GlazingFish <Actinopterygii>Quality (philosophy)PolysaccharideEnvironmental scienceChemistryBiochemical engineeringFisheryEcologyBiologyEngineeringBiochemistryEpistemologyPhilosophyMeat and Animal Product QualityAquaculture Nutrition and GrowthFreezing and Crystallization Processes