Changes in Muscle Collagen Content, Mineral Contents and Fatty Acid Composition of Grass Carp during Crisping Process
WU Fangfang1,2, LIN Wanling1, LI Laihao1,*, YANG Xianqing1, HAO Shuxian1, YANG Shaoling1, HU Xiao1, WANG Jinxu1, WEI Ya1
FOOD SCIENCE
.
2015, (10): 86
-89
.
DOI: 10.7506/spkx1002-6630-201510017
