Tag: brown meat

The freshwater center of Chinese Academy of Fishery Sciences has made important progress in the research on the formation mechanism of quality and safety of Eriocheir sinensis
By: Date: 2021-10-13 Categories: foodtechnology Tags: ,

Recently, the Yangtze River fishery ecological environment monitoring and restoration innovation team of Chinese Academy of Fishery Sciences, led by Chen parent researcher of freshwater fishery research center, published a paper on the international authoritative journal Food Chemistry (jcr1 area, impact factor 7.514).

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