Effects of Different Salt Concentrations on Several Freshness Indicators of North Pacific Squid (Ommastrephes sloani pacificus) during Storage at 4°C

作者：Chengqiang Zhang, Yuanyi Zhang, Longshan Lin, Junjian Miao, Keqiang Lai · 发表于：Journal of Food Protection · 年份：2020 · DOI：10.4315/jfp-20-043 · 被引用次数：11 · 研究领域：Meat and Animal Product Quality、Polyamine Metabolism and Applications、Cephalopods and Marine Biology