Processing technology and optimization of canned luncheon fish meat with high calcium from ultra-fine grass crap

YANG Sen, TU Zongcai, WANG Hui, HU Yueming

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (18) : 202-208.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (18) : 202-208. DOI: 10.13995/j.cnki.11-1802/ts.021168

Processing technology and optimization of canned luncheon fish meat with high calcium from ultra-fine grass crap

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(18): 202-208 https://doi.org/10.13995/j.cnki.11-1802/ts.021168

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