Effect of silver carp (Hypophthalmichthys molitrix) muscle hydrolysates and fish skin hydrolysates on the quality of common carp (Cyprinus carpio) during 4 °C storage
Article first published online: 12 SEP 2012
© 2012 The Authors. International Journal of Food Science and Technology © 2012 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 48, Issue 1, pages 187–194, January 2013
How to Cite
Hu, S., Luo, Y., Cui, J., Lu, W., Wang, H., You, J. and Shen, H. (2013), Effect of silver carp (Hypophthalmichthys molitrix) muscle hydrolysates and fish skin hydrolysates on the quality of common carp (Cyprinus carpio) during 4 °C storage. International Journal of Food Science & Technology, 48: 187–194. doi: 10.1111/j.1365-2621.2012.03176.x
- Issue published online: 17 DEC 2012
- Article first published online: 12 SEP 2012
- Manuscript Accepted: 14 JUL 2012
- Manuscript Received: 16 OCT 2011
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