Research Progress on Oxidation of Lipid and Protein in Frozen Aquatic Products and Its Control Measures
Aquatic products are popular among consumers for their delicious taste, unique flavor and high nutritional value. Because of high endogenous enzyme activity and large number of microorganisms, aquatic products are prone to spoilage. Freezing is an effective method to extend the shelf life and reduce...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-03-01
|
| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021030282 |