Research on the changes of the taste components of oyster(Crassostrea rivularis)keeping alive at eco

来源 :International Symposium on Seafood Processing Technology and | 被引量 : 0次 | 上传用户：studyrec

【作者】

：

Xing Fei Xiaoming Qin Huajuan Lin Jian Shen Chaohua Zhang

【机构】

：

Key Laboratory of Fishery Equipment and Engineering,Ministry of Agriculture of China,Shanghai 200092

【出处】

：

International Symposium on Seafood Processing Technology and

【发表日期】

：

2009年4期

【关键词】

：

Crassostrea rivularis Keeping Alive at Ecological Ice Temperature Taste Componen

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Research on the changes of the taste components of oyster(Crassostrea rivularis)keeping alive at eco

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