冻结方式对不同部位草鱼呈味物质的影响

方林，施文正，刁玉段，王锡昌，汪之和

Effect of Freezing Methods on the Taste Components in Different Parts of Grass Carp Meat

FANG Lin, SHI Wenzheng DIAO Yuduan, WANG Xichang, WANG Zhihe

食品科学 . 2018, (12): 199 -204 . DOI: 10.7506/spkx1002-6630-201812031