张进伟, 胡晓, 陈胜军, 吴燕燕, 王悦齐, 潘创, 黄卉. 腌制方式对卵形鲳鲹理化指标及其挥发性风味成分的影响[J]. 水产学报, 2021, 45(7): 1066-1079. DOI: 10.11964/jfc.20210412727
引用本文: 张进伟, 胡晓, 陈胜军, 吴燕燕, 王悦齐, 潘创, 黄卉. 腌制方式对卵形鲳鲹理化指标及其挥发性风味成分的影响[J]. 水产学报, 2021, 45(7): 1066-1079. DOI: 10.11964/jfc.20210412727
ZHANG Jinwei, HU Xiao, CHEN Shengjun, WU Yanyan, WANG Yueqi, PAN Chuang, HUANG Hui. Effects of different curing methods on physicochemical parameters and volatile flavor components of Trachinotus ovatus[J]. Journal of fisheries of china, 2021, 45(7): 1066-1079. DOI: 10.11964/jfc.20210412727
Citation: ZHANG Jinwei, HU Xiao, CHEN Shengjun, WU Yanyan, WANG Yueqi, PAN Chuang, HUANG Hui. Effects of different curing methods on physicochemical parameters and volatile flavor components of Trachinotus ovatus[J]. Journal of fisheries of china, 2021, 45(7): 1066-1079. DOI: 10.11964/jfc.20210412727

腌制方式对卵形鲳鲹理化指标及其挥发性风味成分的影响

Effects of different curing methods on physicochemical parameters and volatile flavor components of Trachinotus ovatus

/

返回文章
返回