文献检索/Journal of Food Safety and Food QualityEM-T3Journal of Food Safety and Food Quality2026-04-30第 77 卷第 2 期开放获取Effect of Heat Processing on the Quality of Ready-to-Eat Stinky Mandarin Fish and Estimation of the Associated Real-Time Shelf-Life Under Different Storage TemperaturesWenjing ChuHuangshan UniversityCan ZhangHuangshan UniversityXiaopu RenHuangshan UniversityYan ChengHuangshan UniversityFei ChenHuangshan UniversityXiong XiongNanjing Tech UniversityYongxiang WuHuangshan University去出版社页面 引用论文图谱收藏 被引提醒分享打印登录后看摘要和中文要点英文摘要、AI 生成的中文摘要和三条要点、参考文献和引证文献列表、论文图谱，注册免费。登录 / 注册关键词thermal processingdeep fryingheat sterilizationstorage temperatureshelf life predictiontotal volatile basic nitrogentexture featuresmoisture contentoil contentcolor参考文献34引证文献0相似文献引文网络关联作者相关机构登录后可以看完整列表。去登录论文图谱本篇和它的参考文献、引证文献、相似文献登录后可以看这篇的论文图谱：谁被它引用、谁引用了它、还有哪些相似的研究。登录 / 注册
