2 种低值金枪鱼赤身肉的营养成分分析与评价

郑振霄1，童玲1，徐坤华1，周聃1，冯俊丽1,2，戴志远1,2,*

Analysis and Quality Evaluation of Nutritional Components in the Muscle of Two Species of Low Value Tuna

ZHENG Zhenxiao1, TONG Ling1, XU Kunhua1, ZHOU Dan1, FENG Junli1,2, DAI Zhiyuan1,2,*

食品科学 . 2015, (10): 114 -118 . DOI: 10.7506/spkx1002-6630-201510023