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ying xiang zhong chun yu [hemibarbus labeo pallas ] rou zhi feng wei de hua xue ji zu zhi xue yin su
Author(s): 
Pages: 24-26
Year: Issue:  4
Journal: Heilongjiang Fisheries

Keyword:  重唇鱼肉质风味口感;
Abstract: 重唇鱼的肉质风味和口感特性突出,这与其化学组成及组织学特性有显著的相关性,相关因素包括特定氨基酸含量、脂肪含量、肌纤维直径、数量、密度等。本文综述了重唇鱼和其它鱼类在此类因素中的比较研究状况,以说明重唇鱼肌肉品质的优良特性。
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