Effects of ice temperature enzymatic hydrolysis on taste of low salt dehydrated oyster during storage

ZHANG Yi, WAN Jinqing, YANG Fan, TONG Nian

Journal of Dalian Fisheries University ›› 2021, Vol. 36 ›› Issue (5) : 815-825.

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Journal of Dalian Fisheries University ›› 2021, Vol. 36 ›› Issue (5) : 815-825. DOI: 10.16535/j.cnki.dlhyxb.2020-317

Effects of ice temperature enzymatic hydrolysis on taste of low salt dehydrated oyster during storage

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 36(5): 815-825 https://doi.org/10.16535/j.cnki.dlhyxb.2020-317

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