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