鳙鱼宰后pH值和僵直指数的变化及其对盐溶蛋白凝胶特性的影响
熊雄，彭增起，靳红果，周长旭
Changes in Muscle pH and Rigor Index of Big Head Carp during Ice Storage and Their Effects on Gel Properties of Salt-Soluble Proteins from Big Head Carp
XIONGXiong，PENGZeng-qi，JINHong-guo，ZHOUChang-xu
食品科学
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2012, (9): 87
-90
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DOI: 10.7506/spkx1002-6630-201209019
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