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Study on the Change of Muscle Proteins During the Half-Dried Salt-Cured Silver Carp (Hypophthalmichthys molitrix) Processing

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Affiliation of Author(s):食品与生物工程学院（农产品加工工程研究院）

Journal:JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY

ISSN No.:1049-8850

Translation or Not:no

Pre One:Properties of extracellular protease produced by halogranum rubrum RO2-11

Next One:Effects of Heat Pump Drying Parameters on the Volatile Flavor Compounds in Silver Carp

高瑞昌

Gender:Male Education Level:With Certificate of Graduation for Doctorate Study Alma Mater:中国海洋大学 Degree:doctor Status:Employed School/Department:食品与生物工程学院 Business Address:食品楼201室 Contact Information:0511-88780201 E-Mail:xiyuan2008@ujs.edu.cn

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Study on the Change of Muscle Proteins During the Half-Dried Salt-Cured Silver Carp (Hypophthalmichthys molitrix) Processing