反复冻融过程中开背调味鱼品质及蛋白特性的变化
吴晨燕,杨梅,王珂莉,刘鑫洁,刘思佳,马俪珍
Changes in the Quality and Protein Properties of Seasoned Fish during Repeated Freeze-Thaw Cycles
WU Chenyan, YANG Mei, WANG Keli, LIU Xinjie, LIU Sijia, MA Lizhen
食品科学
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2021, (9): 206
-213
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DOI: 10.7506/spkx1002-6630-20200419-250