Effect of addition amount of crab mushroom on flavor characteristics of pollock fish soup

doi:10.13995/j.cnki.11-1802/ts.025833

XU Yongxia, BAI Xuting, QU Shiyao, ZHAO Honglei, LI Xuepeng, BU Ying, LI Jianrong, XIE Jing, JI Guangren

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (10) : 139-144.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (10) : 139-144. DOI: 10.13995/j.cnki.11-1802/ts.025833

Effect of addition amount of crab mushroom on flavor characteristics of pollock fish soup

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(10): 139-144 https://doi.org/10.13995/j.cnki.11-1802/ts.025833

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Received	Revised	Published
2020-10-09	2020-11-16	2021-05-25
Issue Date
2021-06-17

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