不同保鲜剂对4 ℃冷藏鲶鱼鱼糜保鲜效果的影响

刘晓华1,2，马俪珍1,*，郭耀华1，樊晓盼1，李平兰3，肖艳4

Effects of Different Antistaling Agents on the Quality of Catfish Surimi Chilled at 4 ℃

LIU Xiao-hua1,2, MA Li-zhen1,*, GUO Yao-hua1, FAN Xiao-pan1, LI Ping-lan3, XIAO Yan4

食品科学 . 2014, (24): 316 -320 . DOI: 10.7506/spkx1002-6630-201424061