栅栏因子对低值鱼蛋白组织化模拟食品感官质量的影响
王毳, 刘俊荣, 岳福鹏, 李岩
Effects of hurdle factors on sensory quality of imitated seafood from texturised low value fish protein by extrusion cooking
WANG Cui, LIU Jun-rong, YUE Fu-peng, LI Yan
大连海洋大学学报
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2008, (2): 149
-152
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DOI: 10.3969/j.issn.1000-9957.2008.02.014
