引用本文: | 周瑜, 陈舜胜. 利用大口黑鲈加工上海熏鱼的工艺及风味特点[J]. 水产学报, 2022, 46(12): 2452-2466. DOI: 10.11964/jfc.20210512846 |
Citation: | ZHOU Yu, CHEN Shunsheng. Processing technology and flavor characteristics of Shanghai smoked fish (Micropterus salmoides)[J]. Journal of fisheries of china, 2022, 46(12): 2452-2466. DOI: 10.11964/jfc.20210512846 |