不同解冻方式对秘鲁鱿鱼肌肉保水性和蛋白质氧化程度的影响
朱文慧,宦海珍,步 营,徐永霞,励建荣,李学鹏,宋 强,马永钧
Effect of Different Thawing Methods on Water Holding Capacity and Protein Oxidation in Dosidicus gigas
ZHU Wenhui, HUAN Haizhen, BU Ying, XU Yongxia, LI Jianrong, LI Xuepeng, SONG Qiang, MA Yongjun
食品科学
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2017, (11): 6
-11
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DOI: 10.7506/spkx1002-6630-201711002