周瑜, 陈舜胜. 利用大口黑鲈加工上海熏鱼的工艺及风味特点[J]. 水产学报, 2022, 46(12): 2452-2466. DOI: 10.11964/jfc.20210512846
引用本文: 周瑜, 陈舜胜. 利用大口黑鲈加工上海熏鱼的工艺及风味特点[J]. 水产学报, 2022, 46(12): 2452-2466. DOI: 10.11964/jfc.20210512846
ZHOU Yu, CHEN Shunsheng. Processing technology and flavor characteristics of Shanghai smoked fish (Micropterus salmoides)[J]. Journal of fisheries of china, 2022, 46(12): 2452-2466. DOI: 10.11964/jfc.20210512846
Citation: ZHOU Yu, CHEN Shunsheng. Processing technology and flavor characteristics of Shanghai smoked fish (Micropterus salmoides)[J]. Journal of fisheries of china, 2022, 46(12): 2452-2466. DOI: 10.11964/jfc.20210512846

利用大口黑鲈加工上海熏鱼的工艺及风味特点

Processing technology and flavor characteristics of Shanghai smoked fish (Micropterus salmoides)

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