Effects of stepwise steaming treatments at different temperatures on the eating quality of fish: A case study of large-mouth bass (Micropterus salmoides)

Publication date: October 2020Source: LWT, Volume 132Author(s): Keyu Wang, Yulong Bao, Yong Wang, Dongpo Chen, Peng Zhou

Source: LWT Food Science and Technology - July 12, 2020 Category: Food Science Source Type: research