Effects of four cooking methods on sensory and taste quality of Portunus trituberculatus
Author:
Affiliation:
1. College of Food Science and Technology Shanghai Engineering Research Center of Aquatic Product Processing and Preservation Shanghai Ocean University Shanghai China
2. College of Fisheries and Life Science Shanghai Ocean University Shanghai China
Funder
National Natural Science Foundation of China
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1398
Reference31 articles.
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