Effects of frying and vacuum osmotic treatment on the quality of frozen flavor crayfish
ZHANG Liu-lei
JIANG Qi-xing
XU Yan-shun
ZOU Gong-ming
XIA Wen-shui
Keywords：crayfishfryingvacuum osmotic treatmenttexture
Publication Date：2013-01-01
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：5( 40-44 )