1. Effect of compound phosphate on the water‐holding capacity and nutritional quality of sea bass (Lateolabrax japonicus) fillets. Issue 6 (14th March 2022) Authors: Jia, Zhi‐Hui; Guo, Zhi‐Han; Wang, Wei; Yi, Shu‐Min; Li, Xue‐Peng; Li, Jian‐Rong; Zhou, Guang‐wen Journal: Journal of food processing and preservation Issue: Volume 46:Issue 6(2022) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Shelf‐life extension of chilled olive flounder (Paralichthys olivaceus) using chitosan coatings containing clove oil. Issue 5 (7th February 2017) Authors: Li, Xue‐Peng; Zhou, Ming‐Yan; Liu, Jin‐Feng; Xu, Yong‐Xia; Mi, Hong‐Bo; Yi, Shu‐Min; Li, Jian‐Rong; Lin, Hong Journal: Journal of food processing and preservation Issue: Volume 41:Issue 5(2017) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗