超高压和盐渍泡发处理海参的质构和功能成分比较

郝梦甄，胡志和*

Comparative Effects of UHP and Salt Soaking on the Texture and Functional Composition of Sea Cucumber (Stichopus japonicus)

HAO Meng-zhen，HU Zhi-he*

食品科学 . 2013, (5): 115 -119 . DOI: 10.7506/spkx1002-6630-201305024