• 养殖鲈鱼 - 引用次数：2

  Salt and vinegar are choosed as additive to improve the texture of cultured lateolabrax japonicus muscle, to meliorate badness characteristic such as high water content, flexible texture, low fibre, so it will be closed to wild fish.1.

  本论文选用食盐、食用白醋两种品质改良剂对养殖鲈鱼进行品质改良,改善其水分含量高、肉质嫩软、纤维感偏低的不良特点,使其更接近野生鱼的品质。

  参考来源 - 养殖鱼鱼肉质地改良新技术的研究

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