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    Effect of Core Temperature on the Oxidation of Lipids and Proteins During Steam Cooking of Large-Mouth Bass (Micropterus salmoides)

    Effect of Core Temperature on the Oxidation of Lipids and Proteins During Steam Cooking of Large-Mouth Bass (Micropterus salmoides) by Keyu Wang, Yulong Bao, Hongxu Yang, Yong Wang, Dongpo Chen, Joe M. Regenstein, Peng Zhou

    Published 2020-08-01
    Subjects: “…large-mouth bass…”
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