Effect of Multiple Freeze-Thaw Cycles on Lipid Degradation and Lipid Oxidation of Grass Carp Surimi Containing Different Amounts of Pork Back Fat |
Shang, Xiaolan
(College of Life Science, Langfang Normal University)
Du, Juan (Langfang Key Laboratory of Food Nutrition and Safety) Zhao, Yuhan (College of Life Science, Langfang Normal University) Tian, Jiajia (College of Life Science, Langfang Normal University) Jiang, Shuhui (College of Life Science, Langfang Normal University) |
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