超声波辅助腌制对青鱼腌制品品质的影响
王逸鑫, 吴涵, 黄海源, 沈思远, 施文正
Effect of ultrasonic-assisted pickling on the quality of black carp (Mylopharyngodon piceus) pickled products
WANG Yixin, WU Han, HUANG Haiyuan, SHEN Siyuan, SHI Wenzheng
食品与发酵工业
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2020, (22): 142
-146
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DOI: 10.13995/j.cnki.11-1802/ts.024650
