不同烹调方法对鱼营养价值及感官评价的影响

李楠楠范志红

Correlations between Sensory Texture and Fat or Water Content in Cooked Fish

LI Nan-nan，FAN Zhi-hong

食品科学 . 2012, (5): 93 -97 . DOI: 10.7506/spkx1002-6630-201205021