低温贮藏条件下青鱼肉中蛋白和组织结构的变化对鱼肉品质的影响
杨宏旭,刘大松,李珺珂,贺云,周鹏
The effect of protein and tissue structure change on the quality of black carp fish meat at different temperature
YANG Hong-xu,LIU Da-song,LI Jun-ke,HE Yun,ZHOU Peng
食品与发酵工业 . 2016, (8): 208 .