不同冻结方式对金鲳鱼水分、组织结构与品质变化的影响

巩涛硕，蓝蔚青，王蒙，谢晶

Effects of Different Freezing Methods on Water State, Tissue Structure and Quality Changes of Trachinotus ovatus

GONG Taoshuo, LAN Weiqing, WANG Meng, XIE Jing

食品科学 . 2019, (23): 213 -219 . DOI: 10.7506/spkx1002-6630-20181113-149