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    Effects of Different Marinade Conditions on Sensory Quality, Physicochemical Properties and Flavor of Sauced Grass Carp (Ctenopharyngodon idellus) Meat

    Effects of Different Marinade Conditions on Sensory Quality, Physicochemical Properties and Flavor of Sauced Grass Carp (Ctenopharyngodon idellus) Meat by Yaqin YU, Chunming TAN, Shi NIE, Mingli TIAN, Zongcai TU, Chang JI, Lu ZHANG

    Published 2025-03-01
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