两种杀菌方式对即食小龙虾理化性质及挥发性风味物质的影响
葛孟甜1，李正荣2，赖年悦3，林琳1，姜绍通1，陆剑锋1
Effects of the two sterilization methods on physicochemical properties and volatile flavor compounds of ready-to-eat Procambarus clarkii#br#
GE Mengtian1, LI Zhengrong2, LAI Nianyue3, LIN Lin1, JIANG Shaotong1, LU Jianfeng1
渔业现代化杂志
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2018, (3): 66
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