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
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2018, (3): 66
-74
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DOI: 10.3969/j.issn.1007-9580.2018.03.011
