Effect of Different Slaughter Methods on Volatile Compounds and Lipoxygenase Activity of Grass Carp Meat
DIAO Yuduan, ZHANG Jingjing, SHI Shanshan, SHI Wenzheng, WANG Zhihe, WANG Xichang
FOOD SCIENCE . 2016, (18): 64 -70 .  DOI: 10.7506/spkx1002-6630-201618011