Article Versions Notes

Zhou M, Ling Y, Chen F, Wang C, Qiao Y, Xiong G, Wang L, Wu W, Shi L, Ding A. Effect of High Hydrostatic Pressure Combined with Sous-Vide Treatment on the Quality of Largemouth Bass during Storage. Foods. 2022; 11(13):1931. https://doi.org/10.3390/foods11131931

Zhou, Mingzhu, Yuzhao Ling, Fangxue Chen, Chao Wang, Yu Qiao, Guangquan Xiong, Lan Wang, Wenjin Wu, Liu Shi, and Anzi Ding. 2022. "Effect of High Hydrostatic Pressure Combined with Sous-Vide Treatment on the Quality of Largemouth Bass during Storage" Foods 11, no. 13: 1931. https://doi.org/10.3390/foods11131931

Zhou, M., Ling, Y., Chen, F., Wang, C., Qiao, Y., Xiong, G., Wang, L., Wu, W., Shi, L., & Ding, A. (2022). Effect of High Hydrostatic Pressure Combined with Sous-Vide Treatment on the Quality of Largemouth Bass during Storage. Foods, 11(13), 1931. https://doi.org/10.3390/foods11131931