![](/develop/static/common/images/pdf.png)
The Preliminary Study on Color of Smoked Squid During Different Storage Temperature
Wang Hong-hai, Dai Zhi-yuan, Weng Li-ping, Yang Rong-hua, Zhang Yan-ping, Lu Yan-bin
Food and Fermentation Industries ›› 2011, Vol. 37 ›› Issue (02) : 214-217.
The Preliminary Study on Color of Smoked Squid During Different Storage Temperature
{{custom_ref.label}} |
{{custom_citation.content}}
{{custom_citation.annotation}}
|
/
〈 |
|
〉 |