Effects of Different Antistaling Agents on the Quality of Catfish Surimi Chilled at 4 ℃
LIU Xiao-hua1,2, MA Li-zhen1,*, GUO Yao-hua1, FAN Xiao-pan1, LI Ping-lan3, XIAO Yan4
FOOD SCIENCE . 2014, (24): 316 -320 .  DOI: 10.7506/spkx1002-6630-201424061