Optimization of Heat Processing of Farmed Atlantic Cod (Gadus morhua) Muscle with Respect to Cook Loss, Water Holding Capacity, Color, and Texture

查看全文 作　　者：D.;Skipnes;S.O.;Johnsen;T.;Sk?ra;M.;Sivertsvik;O.;Lekang 出　　处：《Journal of Aquatic Food Product Technology》索引2011年第3期,共0页