Effect of meat or fish content on volatile flavor components in Antarctic krill gel products

XU Gang,DING Hao-chen,ZHANG Yan-ping,DAI Zhi-yuan

Food and Fermentation Industries ›› 2016, Vol. 42 ›› Issue (5) : 132.

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PDF(493 KB)
Food and Fermentation Industries ›› 2016, Vol. 42 ›› Issue (5) : 132.

Effect of meat or fish content on volatile flavor components in Antarctic krill gel products

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2016, 42(5): 132

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