Effect of Stable Chlorine Dioxide Combined with Vacuum Packaging on the Quality of Pike Eel (Muraenesox cinereus) during Frozen Storage
Comparison and analysis of the effects of three types of packaging treatments on the quality characteristics of pike eels during frozen storage. Pike eel were removed from the internal organs, cleaned and cut into pieces, then simply sealed bag packaging, vacuum packaging, soaked in 0.05 g/L stable...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-04-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021080333 |