NEW APPROACH TO IMPROVE THE QUALITY OF MINCED FISH PRODUCTS FROM FREEZE-THAWED COD AND MACKEREL

被引：29

作者：

JIANG, ST

LAN, CC

TSAO, CY

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1986.tb11117.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：310 / &

共 39 条

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