OPTIMIZATION OF THE FREEZING CONDITIONS ON MACKEREL AND AMBERFISH FOR MANUFACTURING MINCED FISH

被引：41

作者：

JIANG, ST ^{[1
]}

HO, ML ^{[1
]}

LEE, TC ^{[1
]}

机构：

[1] UNIV RHODE ISL,DEPT FOOD SCI & NUTR,KINGSTON,RI 02881

来源：

JOURNAL OF FOOD SCIENCE | 1985年 / 50卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1985.tb13783.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：727 / 732

页数：6

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