Cutting Techniques in the Fish Industry: A Critical Review.

Liu W, Lyu J, Wu D, Cao Y, Ma Q, Lu Y, Zhang X

DOI: 10.3390/foods11203206
Published: 2022 Oct 14
Container: Foods (Basel, Switzerland)
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3390/foods11203206,
  title = {Cutting Techniques in the Fish Industry: A Critical Review.},
  author = {Liu W and Lyu J and Wu D and Cao Y and Ma Q and Lu Y and Zhang X},
  year = {2022},
  journal = {Foods (Basel, Switzerland)},
  doi = {10.3390/foods11203206},
  url = {https://doi.org/10.3390/foods11203206}
}

RIS

TY  - JOUR
TI  - Cutting Techniques in the Fish Industry: A Critical Review.
AU  - Liu W
AU  - Lyu J
AU  - Wu D
AU  - Cao Y
AU  - Ma Q
AU  - Lu Y
AU  - Zhang X
PY  - 2022
JO  - Foods (Basel, Switzerland)
DO  - 10.3390/foods11203206
UR  - https://doi.org/10.3390/foods11203206
ER  -

APA

W, L., J, L., D, W., Y, C., Q, M., Y, L., & X, Z. (2022). Cutting Techniques in the Fish Industry: A Critical Review.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods11203206

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pubmed · retrieved 2026-09-26T06:30:14.499Z