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	1.	Structural stability of myosin rod from silver carp as affected by season. [electronic resource] by Yuan, Chunhong Wang, Xichang Chen, Shunsheng Qu, Yinghong Konno, Kunihiko Producer: 20120718 In: Journal of food science vol. 76 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Research on the changes of water-soluble flavor substances in grass carp during steaming. [electronic resource] by Yang, Wenxian Shi, Wenzheng Zhou, Shengnan Qu, Yinghong Wang, Zhihe Producer: 20200921 In: Journal of food biochemistry vol. 43 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Research on quality changes of grass carp ( [electronic resource] by Yang, Wenxian Shi, Wenzheng Qu, Yinghong Qin, Jiaying Wang, Zhihe Publication details: Food science & nutrition Feb 2020 In: Food science & nutrition vol. 8 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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