Quality Changes of Grass Carp Visceral Fish Oil under Different Storage Temperatures
In order to explore the quality changes of grass carp visceral fish oil under different storage temperatures, the grass carp visceral fish oil was extracted by enzymatic method. The visceral fish oil of grass carp was stored at cold storage (4 ℃), normal temperature (25 ℃) and 37 ℃ for 60 days at co...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2023-01-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022040031 |