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中文
Meat Research
2005
,
Vol. 19
Issue (7)
: 18-21
DOI
: 10.7506/rlyj1001-8123-200507001
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A Rapid Non-destructive Method for Fish Quality Control by Determination of Smell Intensity
Li Xiaoyong
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Li Xiaoyong
Cite this article:
Li Xiaoyong. A Rapid Non-destructive Method for Fish Quality Control by Determination of Smell Intensity[J]. Meat Research, 2005, 19(7): 18-21.
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200507001
OR
https://www.rlyj.net.cn/EN/Y2005/V19/I7/18
[1]
DU Liu, QIU Wenxing, LIU Dongyin, XIONG Guangquan, QIAO Yu, WANG Lan, WANG Chao.
Effects of Different Cooking Methods on the Physicochemical Properties and Flavor of Crawfish (Procambarus clarkia)
[J]. Meat Research, 2023, 37(5): 49-56.
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
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2005, Vol. 19 Issue (7): 18-21 DOI: 10.7506/rlyj1001-8123-200507001
