Inhibition of Chitosan Ice Coating on the Quality Deterioration of Quick-Frozen Fish Balls during Repeated Freeze–Thaw Cycles

Lixin Chang, Ying Li, Xue Bai, Xiufang Xia, Weidong Xu

Open source

DOI: 10.3390/foods12040717
Published: 2023-02-07
Container: Foods
Publisher: MDPI AG
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.3390/foods12040717,
  title = {Inhibition of Chitosan Ice Coating on the Quality Deterioration of Quick-Frozen Fish Balls during Repeated Freeze–Thaw Cycles},
  author = {Lixin Chang and Ying Li and Xue Bai and Xiufang Xia and Weidong Xu},
  year = {2023},
  journal = {Foods},
  doi = {10.3390/foods12040717},
  url = {https://doi.org/10.3390/foods12040717}
}

RIS

TY  - JOUR
TI  - Inhibition of Chitosan Ice Coating on the Quality Deterioration of Quick-Frozen Fish Balls during Repeated Freeze–Thaw Cycles
AU  - Lixin Chang
AU  - Ying Li
AU  - Xue Bai
AU  - Xiufang Xia
AU  - Weidong Xu
PY  - 2023
JO  - Foods
DO  - 10.3390/foods12040717
UR  - https://doi.org/10.3390/foods12040717
ER  -

APA

Chang, L., Li, Y., Bai, X., Xia, X., & Xu, W. (2023). Inhibition of Chitosan Ice Coating on the Quality Deterioration of Quick-Frozen Fish Balls during Repeated Freeze–Thaw Cycles. Foods. https://doi.org/10.3390/foods12040717

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crossref · retrieved 2026-09-26T23:04:09.007Z