淡腌青鱼加工过程、制品品质特征和安全性评价

郭全友¹, 董艺伟^1,², 李保国^2,^*, 姜朝军¹

Evaluation of quality and safety of lightly salted Mylopharyngodon piceus in processing and storage

GUO Quanyou¹, DONG Yiwei^1,², LI Baoguo^2,^*, JIANG Zhaojun¹

青鱼加工过程中理化特征和微生物变化 A,新鲜青鱼;B,腌制48 h;C,清洗;D,干燥2 d;E,成品