基于超声联合滚揉腌制改善低盐预制调理海鲈鱼品质特性
白恒丽, 李来好, 吴燕燕, 王悦齐
Use of Ultrasonic Treatment Combined with Tumbling Curing to Improve Quality Characteristics of Low-Salt Pre-prepared Sea Bass
BAI Hengli, LI Laihao, WU Yanyan, WANG Yueqi
食品科学
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2024, (14): 161
-171
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DOI: 10.7506/spkx1002-6630-20231211-086