Quality evaluation of squid processed by ultra-high pressure based on fuzzy mathematic method
Squid (Dosidicus gigas) has become one of important aquatic protein resources nowadays because of its appetizing, nourishing quality, low price as well as large fishing amount. However, because of its high insoluble myostromin (11.0%) and connective tissue with longitudinal, radial and circular orie...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Zhejiang University Press
2013-03-01
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| Series: | 浙江大学学报. 农业与生命科学版 |
| Subjects: | |
| Online Access: | https://www.academax.com/doi/10.3785/j.issn.1008-9209.2012.11.063 |
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