真空低温蒸煮罗非鱼片冻藏期间品质与肌原纤维蛋白结构变化研究
张辰晏, 廖添洪, 吉宏武, 张迪
Study on changes in quality and myofibrillar protein structure of tilapia fillets with sous-vide during frozen storage
ZHANG Chenyan, LIAO Tianhong, JI Hongwu, ZHANG Di
食品与发酵工业
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2025, (10): 48
-55
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DOI: 10.13995/j.cnki.11-1802/ts.040448
