Effect of different precooking methods on chemical composition and lipid damage of silver carp (Hypophthalmichthys molitrix) muscle

标题
Effect of different precooking methods on chemical composition and lipid damage of silver carp (Hypophthalmichthys molitrix) muscle
作者
关键词
-
出版物
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 45, Issue 10, Pages 1973-1979
出版商
Wiley
发表日期
2010-09-24
DOI
10.1111/j.1365-2621.2010.02349.x

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