厦门白姑鱼腌制加工过程中的脂肪酸变化分析
蔡秋杏1,2,3,吴燕燕2,李来好2,*,杨贤庆2,赵永强2,王悦齐2
Changes in Fatty Acids during Salting and Drying of White Croaker (Argyrosomus amoyensis)
CAI Qiuxing1,2,3, WU Yanyan2, LI Laihao2,*, YANG Xianqing2, ZHAO Yongqiang2, WANG Yueqi2
食品科学 . 2015, (12): 76 -81 .  DOI: 10.7506/spkx1002-6630-201512014