Asian carp: A threat to American lakes, a feast on Chinese tables
Dapeng Li(Poultry Research Institute), Hui Hong(China Agricultural University), Yongkang Luo(China Agricultural University), Yuqing Tan(China Agricultural University), Witoon Prinyawiwatkul(Louisiana State University Agricultural Center)
Cited by 57
Related Papers
The role of microorganisms in the degradation of adenosine triphosphate (ATP) in chill-stored common carp (Cyprinus carpio) fillets
|Food Chemistry|2016|107
Exploration of the roles of spoilage bacteria in degrading grass carp proteins during chilled storage: A combined metagenomic and metabolomic approach
|Food Research International|2021|93
Degradation of adenosine triphosphate, water loss and textural changes in frozen common carp (Cyprinus carpio) fillets during storage at different temperatures
|International Journal of Refrigeration|2018|82
Post-thawing quality changes of common carp (Cyprinus carpio) cubes treated by high voltage electrostatic field (HVEF) during chilled storage
|Innovative Food Science & Emerging Technologies|2017|67