Effects of filleting methods on composition, gelling properties and aroma profile of grass carp surimi
                                         
                                        
                                            內(nèi)容: 
                                            Traditionally, fish carcass is headed and gutted to prepare a skin-on fillet in surimi production. In this study, tail and/or belly of grass carp carcass were further cut off in the filleting step. Yield, composition, gelling properties and aroma profile
                                        
                                        閱讀量: 382           發(fā)表時(shí)間: 2021-07-20