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
FOOD SCIENCE . 2024, (14): 161 -171 .  DOI: 10.7506/spkx1002-6630-20231211-086