搜索结果: 1-1 共查到“食品科学技术基础学科 meat quality”相关记录1条 . 查询时间(0.078 秒)
Effect of Fish Meat Quality on the Properties of Biodegradable Protein Films
Biodegradable protein films Mechanical properties Blue marlin
2009/5/20
Fish muscle protein films were prepared from blue marlin (Makaira mazara Jordan & Evermann) meat which had been stored at 30°C to intentionally lower the meat quality. In this study, the effects of me...