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

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Fishery Modernization ›› 2018, Vol. 45 ›› Issue (3) : 66.

Effects of the two sterilization methods on physicochemical properties and volatile flavor compounds of ready-to-eat Procambarus clarkii#br#

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{{article.zuoZheEn_L}}. {{article.title_en}}. {{journal.qiKanMingCheng_EN}}. 2018, 45(3): 66

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