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
Effect of addition amount of crab mushroom on flavor characteristics of pollock fish soup
XU Yongxia, BAI Xuting, QU Shiyao, ZHAO Honglei, LI Xuepeng, BU Ying, LI Jianrong, XIE Jing, JI Guangren
食品与发酵工业
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2021, (10): 139
-144
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DOI: 10.13995/j.cnki.11-1802/ts.025833
