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Mengyu Chen

Beijing University of Agriculture

7 Beinong Rd

Changping Qu

Beijing Shi, 102202

China

  • Beijing University of Agriculture

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The Effects of Different Thawing And Cooking Methods on Basa Fish Quality Properties

Number of pages: 41 Posted: 29 Dec 2025
Chengran Pu, Jing Zhou, Mengyu Chen, Nannan Zhao, Chengjun Min, Chang Shu, Yuxia Qi, Xiangning Chen and Hongru Zhang
Beijing University of Agriculture, affiliation not provided to SSRN, Beijing University of Agriculture, Beijing University of Agriculture, affiliation not provided to SSRN, China Agricultural University, affiliation not provided to SSRN, Beijing University of Agriculture and Beijing University of Agriculture
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Basa fish meat, Thawing methods, Cooking methods, Quality assessment