Effects of filleting methods on composition, gelling properties and aroma profile of grass carp surimi
内容:
Traditionally, fish carcass is headed and gutted to prepare a skin-on fillet in surimi production. In this study, tail and/or belly of grass carp carcass were further cut off in the filleting step. Yield, composition, gelling properties and aroma profile
阅读量: 313 发表时间: 2021-07-20