Physicochemical, micro-structural, and textural properties of different parts from farmed common carp (Cyprinus carpio)
Sign Up to like & getrecommendations! Published in 2017 at "International Journal of Food Properties"
DOI: 10.1080/10942912.2016.1190375
Abstract: ABSTRACT The fish body of cultured common carp (Cyprinus carpio) was divided into six sections, including the upper back, lower back, jaw, chest, belly, and tail. Differences in the physicochemical, micro-structural, and textural properties of… read more here.
Keywords: micro structural; common carp; physicochemical micro; carp cyprinus ... See more keywords