Works by 余文晖

不同质量分数NaCl和CaCl₂盐溶液解冻对 金枪鱼品质的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 17, p. 240, doi. 10.7506/spkx1002-6630-20190303-026

By:

• 余文晖;
• 王金锋;
• 谢 晶

Publication type:

Article