不同宰杀方式对草鱼肉呈味水溶性成分的影响

陈剑岚，邵琳雅，施文正，陈舜胜

Effect of Different Slaughter Methods on Water-Soluble Flavor Components in Grass Carp Meat

CHEN Jianlan, SHAO Linya, SHI Wenzheng, CHEN Shunsheng

食品科学 . 2016, (17): 27 -31 . DOI: 10.7506/spkx1002-6630-201617005