高温蒸煮对鳙鱼块肌间小刺软化效果和质构品质的影响
毛文星,许学勤,许艳顺,姜启兴,夏文水
Effects of high-temperature cooking of bighead carp cube on small fishbone softening in the muscles and texture quality
MAO Wen-xing, XU Xue-qin, XU Yan-shun, JIANG Qi-xing, XIA Wen-shui
食品与发酵工业
.
2014, (11): 19
-26
.
DOI: 10.13995/j.cnki.11-1802/ts.201411004
