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Journal: Foods, 2022
Volume: 11
Number: 576
576
Article: Effect of the Partial Substitution of Sodium Chloride on the Gel Properties and Flavor Quality of Unwashed Fish Mince Gels from Grass Carp
Authors: by Ruobing Pi, Gaojing Li, Shuai Zhuang, Qinye Yu, Yongkang Luo, Yuqing Tan, Ruitong Dai and Hui Hong
Link: https://www.mdpi.com/2304-8158/11/4/576

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