食品工业科技2014，Vol.35Issue(6)：313-316,320,5.
真空包装烤制鲢鱼贮藏期间的品质研究
Study on baked silver carp fillets during storage of vacuum packed
摘要
关键词
鲢鱼/质构特性/脂肪氧化/真空包装Key words
silver carp fillets/textural properties/fat oxidation/vacuum packed分类
轻工纺织引用本文复制引用
孙岩,王思文,李铁晶..真空包装烤制鲢鱼贮藏期间的品质研究[J].食品工业科技,2014,35(6):313-316,320,5.
