不同解冻方式对干制武昌鱼品质及挥发性风味的影响 / Effects of different thawing methods on the quality and volatile flavor of dried Wuchang fish
- Resource Type
- Academic Journal
- Source
- 食品安全质量检测学报 / Journal of Food Safety & Quality. 14(11):87-95
- Subject
武昌鱼 解冻方式 电子鼻 气相色谱-质谱法 挥发性风味物质 品质 - Language
- Chinese
- ISSN
- 2095-0381