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Keyword [grass carp meat]
Result: 1 - 5 | Page: 1 of 1
1.
Effects Of Ultra-high Pressure Treatment On The Quality Of Grass Carp Meat And Surimi
2.
Effects Of Physiological Differences And Preservation Temperature On Taste Components Of Grass Carp Meat
3.
Study On Influence Factors Of The Odor Change Of Grass Carp Meat
4.
Study On Taste Components And Quality Variation Of Grass Carp Meat
5.
Study On The Preparation Of Protease Hydrolysate And Glycosylation Of Grass Carp Meat And The Improvement Of The Stability Of Frozen Surimi
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