烟熏鱿鱼不同温度贮藏期间色泽变化初步研究
王宏海,戴志远,翁丽萍,杨荣华,张燕平,卢延斌
The Preliminary Study on Color of Smoked Squid During Different Storage Temperature
Wang Hong-hai, Dai Zhi-yuan, Weng Li-ping, Yang Rong-hua, Zhang Yan-ping, Lu Yan-bin
食品与发酵工业
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2011, (02): 214
-217
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DOI: 10.13995/j.cnki.11-1802/ts.2011.02.047
