Effects of Different Curing Methods on the Quality of Stinky Mandarin Fish
This study aimed to investigate the impact of various curing and fermentation processes on the quality of stinky mandarin fish. Three curing methods—dry, wet, and rapid curing—were employed, and the sensory quality, physical and chemical characteristics and flavor characteristics of the fermented fi...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-07-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024100304 |
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