Li, Dongni <br/><br/>
The comparison of ultrasound-assisted thawing, air thawing and water immersion thawing on the quality of slow/fast freezing bighead carp (Aristichthys nobilis) fillets.  [electronic resource] 

 -  Food chemistry  Aug 2020 
 - 126614 p.  digital 
<br/><br/> Publication Type: Comparative Study; Journal Article 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2020.126614  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Carps<br/>Cyprinidae<br/>Freezing<br/>Time Factors<br/>Ultrasonics<br/>Water