The effect of different salt concentration and time combinations in physicochemical properties and microstructure of Russian sturgeon ( Acipenser gueldenstaedtii ) fillets under vacuum impregnation
| العنوان: | The effect of different salt concentration and time combinations in physicochemical properties and microstructure of Russian sturgeon ( Acipenser gueldenstaedtii ) fillets under vacuum impregnation |
|---|---|
| المؤلفون: | Jian-ling Wei, Shi-ke Shen, Xiu-ping Dong, Miao-miao Lin, Fei-jian Liu, Dan-li Jin, Wen-qiang Cai, Chen Yuewen |
| المصدر: | Journal of Food Processing and Preservation. 44 |
| بيانات النشر: | Hindawi Limited, 2020. |
| سنة النشر: | 2020 |
| مصطلحات موضوعية: | chemistry.chemical_classification, chemistry, biology, General Chemical Engineering, Russian sturgeon, Salt (chemistry), Acipenser, General Chemistry, Food science, biology.organism_classification, Microstructure, Food Science |
| تدمد: | 1745-4549 0145-8892 |
| DOI: | 10.1111/jfpp.14967 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_________::958346c2e3d32f110c3dac211501f2c2 https://doi.org/10.1111/jfpp.14967 |
| Rights: | CLOSED |
| رقم الانضمام: | edsair.doi...........958346c2e3d32f110c3dac211501f2c2 |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 17454549 01458892 |
|---|---|
| DOI: | 10.1111/jfpp.14967 |