Effect of Time-Temperature Modulation Combined with Residual Heating on Flavor and Texture Attributes of Steamed Perch Fish.
- DOI
- 10.3390/foods15183264
- Published
- 2026 Sep 16
- Container
- Foods (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/foods15183264,
title = {Effect of Time-Temperature Modulation Combined with Residual Heating on Flavor and Texture Attributes of Steamed Perch Fish.},
author = {Yang Y and Wang L and Zhu F and Song H and Wang Y},
year = {2026},
journal = {Foods (Basel, Switzerland)},
doi = {10.3390/foods15183264},
url = {https://doi.org/10.3390/foods15183264}
}RIS
TY - JOUR TI - Effect of Time-Temperature Modulation Combined with Residual Heating on Flavor and Texture Attributes of Steamed Perch Fish. AU - Yang Y AU - Wang L AU - Zhu F AU - Song H AU - Wang Y PY - 2026 JO - Foods (Basel, Switzerland) DO - 10.3390/foods15183264 UR - https://doi.org/10.3390/foods15183264 ER -
APA
Y, Y., L, W., F, Z., H, S., & Y, W. (2026). Effect of Time-Temperature Modulation Combined with Residual Heating on Flavor and Texture Attributes of Steamed Perch Fish.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15183264
Source records
- pubmed · retrieved 2026-09-27T09:28:48.471Z