真空干燥对鲟鱼肉理化品质及微观结构的影响 / Effect of Vacuum Drying on the Physicochemical Quality and Microstructure of Sturgeon Meat
- Resource Type
- Academic Journal
- Source
- 食品研究与开发 / Food Research and Development. 41(13):24-30
- Subject
预腌制鲟鱼肉 真空干燥 理化品质 脂质氧化 微观结构 - Language
- Chinese
- ISSN
- 1005-6521