Changes in the Quality and Protein Properties of Seasoned Fish during Repeated Freeze-Thaw Cycles
WU Chenyan, YANG Mei, WANG Keli, LIU Xinjie, LIU Sijia, MA Lizhen
(1. National Research and Development Sub-center of Freshwater Fish Processing Technology (Tianjin), College of Food Science and Biological Engineering, Tianjin Agricultural University, Tianjin 300384, China; 2. Tianjin Qiangyuan Food Co. Ltd., Tianjin 301700, China)
WU Chenyan, YANG Mei, WANG Keli, LIU Xinjie, LIU Sijia, MA Lizhen. Changes in the Quality and Protein Properties of Seasoned Fish during Repeated Freeze-Thaw Cycles[J]. FOOD SCIENCE, 2021, 42(9): 206-213.