湿腌时盐质量浓度对草鱼肌肉组织结构和品质的影响
姜晶丹,杨明远,许长华,施文正,卢瑛
Effects of Salt Concentration on Texture, Microstructure and Quality of Wet-Cured Grass Carp Muscle
JIANG Jingdan, YANG Mingyuan, XU Changhua, SHI Wenzheng, LU Ying
食品科学
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2021, (8): 40
-45
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DOI: 10.7506/spkx1002-6630-20200226-298