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    Effect of the Partial Substitution of Sodium Chloride on the Gel Properties and Flavor Quality of Unwashed Fish Mince Gels from Grass Carp

    Effect of the Partial Substitution of Sodium Chloride on the Gel Properties and Flavor Quality of Unwashed Fish Mince Gels from Grass Carp by Ruobing Pi, Gaojing Li, Shuai Zhuang, Qinye Yu, Yongkang Luo, Yuqing Tan, Ruitong Dai, Hui Hong

    Published 2022-02-01
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