Effect of using a high voltage electrostatic field on microbial communities, degradation of adenosine triphosphate, and water loss when thawing lightly-salted, frozen common carp ( Cyprinus carpio )
Dapeng Li(Poultry Research Institute), Yongkang Luo(China Agricultural University), Jinfeng Pan(Dalian Polytechnic University), Longteng Zhang(Hainan University), Shiliang Jia(Beijing Technology and Business University), Beiwei Zhu(Nanjing Medical University)
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