首页> 外文期刊>Journal of the Science of Food and Agriculture >A novel superchilling storage – ice glazing (SS‐IG) approach using biopolymer‐based composite hydrogel to delay microbiological spoilage and organic oxidation of preserved tilapia
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A novel superchilling storage – ice glazing (SS‐IG) approach using biopolymer‐based composite hydrogel to delay microbiological spoilage and organic oxidation of preserved tilapia

机译:一种新型的超芯片储存 - 冰玻璃(SS-IG)方法,采用生物聚合物基复合水凝胶延迟微生物腐败和保存罗非鱼的有机氧化

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  • 作者单位

    Department of sugar engineering College of Food Science and EngineeringSouth China University of TechnologyGuangzhou China;

    Department of sugar engineering College of Food Science and EngineeringSouth China University of TechnologyGuangzhou China;

    Department of sugar engineering College of Food Science and EngineeringSouth China University of TechnologyGuangzhou China;

    Department of sugar engineering College of Food Science and EngineeringSouth China University of TechnologyGuangzhou China;

    Department of sugar engineering College of Food Science and EngineeringSouth China University of TechnologyGuangzhou China;

    Department of sugar engineering College of Food Science and EngineeringSouth China University of TechnologyGuangzhou China;

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  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类 农业科学;
  • 关键词

    tilapia; chitosan; catechin; ice glazing; superchilling; quality in general;

    机译:罗非鱼;壳聚糖;儿茶素;冰玻璃窗;超级芯片;一般的质量;

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