A strategy of ultrasound-assisted processing to improve the performance of bio-based coating preservation for refrigerated carp fillets (Ctenopharyngodon idellus)
Dawei Yu, Wenyu Zhao, Fang Yang, Qixing Jiang, Yanshun Xu, Wenshui Xia
Topics & Concepts
Food scienceFood spoilageChemistryShelf lifeFish <Actinopterygii>CoatingGrass carpComposition (language)BiologyFisheryBacteriaOrganic chemistryGeneticsPhilosophyLinguisticsMeat and Animal Product QualityNanocomposite Films for Food PackagingProtein Hydrolysis and Bioactive Peptides