蟹味菇添加量对鳕鱼汤风味特性的影响
徐永霞, 白旭婷, 曲诗瑶, 赵洪雷, 李学鹏, 步营, 励建荣, 谢晶, 季广仁
食品与发酵工业 ›› 2021, Vol. 47 ›› Issue (10) : 139-144.
蟹味菇添加量对鳕鱼汤风味特性的影响
Effect of addition amount of crab mushroom on flavor characteristics of pollock fish soup
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