冷冻和干燥日本沼虾(Macrobrachium nipponense)肉在6个月内的品质变化

Journal of Nutrition and Health Sciences Pub Date : 2018-06-01 DOI:10.15744/2393-9060.5.206

Zarehgashti Gh, Y. Etemadian, Khanipour Aa, A. Fahim

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引用次数: 2

摘要

引用本文:Zarehgashti Gh, ettemadian Y, Khanipour AA, Fahim A(2018)日本沼虾(Macrobrachium nipponense)冻干肉品质的变化。营养与健康学报，5(2):206。《营养与健康科学杂志》第5卷|第2期

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The Quality Changes of Frozen and Dried Tiny Shrimp (Macrobrachium nipponense) Meat during Six Months Storage

Citation: Zarehgashti Gh, Etemadian Y, Khanipour AA, Fahim A (2018) The Quality Changes of Frozen and Dried Tiny Shrimp (Macrobrachium nipponense) Meat during Six Months Storage. J Nutr Health Sci 5(2): 206. doi: 10.15744/2393-9060.5.206 Volume 5 | Issue 2 Journal of Nutrition and Health Sciences

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Journal of Nutrition and Health Sciences

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