Effects of Red Vinasse on Physicochemical Qualities of Blue Round Scad (<i>Decapterus maruadsi</i>) During Storage, and Shelf Life Prediction
A fish processed with red vinasse is a type of Fujian cuisine with regional characteristics. In order to monitor the effect of red vinasse on storage quality and shelf life of blue round scad (<i>Decapterus maruadsi</i>) during storage, the changes in fat content, thiobarbituric acid rea...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-11-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/13/22/3654 |
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