Effects of Salt Concentration on Texture, Microstructure and Quality of Wet-Cured Grass Carp Muscle
JIANG Jingdan, YANG Mingyuan, XU Changhua, SHI Wenzheng, LU Ying
FOOD SCIENCE . 2021, (8): 40 -45 .  DOI: 10.7506/spkx1002-6630-20200226-298