鲈鱼风干成熟工艺及对蛋白质水解和感官品质影响
张会丽1,余 翔1,张 弘2,靳国锋1,章建浩1,*,张杨萍1,梁花兰1
Air-drying Ripening Process of Cured Japanese Sea Bass and Its Effect on Proteolysis and Sensory Quality
ZHANG Hui-li1,YU Xiang1,ZHANG Hong2,JIN Guo-feng1,ZHANG Jian-hao1,*,
食品科学
.
2010, (16): 47
-51
.
DOI: 10.7506/spkx1002-6630-201016011