长江大学主页平台管理系统吴涛--中文主页-- Application of chitosan to maintain the quality of kamaboko gels made from grass carp (Ctenopharyngodon idellus) during storage

当前栏目：论文成果

发布时间：2024-06-21 点击次数：

发表刊物：	Journal of Food Processing and Preservation
备注：	Wu, T., Mao, L.C. Application of chitosan to maintain the quality of kamaboko gels made from grass carp (Ctenopharyngodon idellus) during storage. Journal of Food Processing and Preservation. 2009, 33, 218-230.（sci）