食品与发酵工业2014，Vol.40Issue(11)：19-26,8.DOI:10.13995/j.cnki.11-1802/ts.201411004
高温蒸煮对鳙鱼块肌间小刺软化效果和质构品质的影响
Effects of high-temperature cooking of bighead carp cube on small fishbone softening in the muscles and texture quality
摘要
关键词
高温蒸煮/鱼刺软化/水分含量/盐分含量/质构品质Key words
high-temperature cooking/ fishbone softening/ moisture content/ salt content/ texture quality引用本文复制引用
毛文星,许学勤,许艳顺,姜启兴,夏文水..高温蒸煮对鳙鱼块肌间小刺软化效果和质构品质的影响[J].食品与发酵工业,2014,40(11):19-26,8.基金项目
现代农业产业技术体系建设专项资金(No.CARS-46-22)资助 （No.CARS-46-22）
