A quantitative method to analysis shrimp peelability and its application in the shrimp peeling process
浣滆咃細鏉ㄨ倴鏉幫紝閮濇窇璐?錛屾綐鍒涳紝鏉庢潵濂斤紝榛勫崏錛屾潹璐ゅ簡錛岀帇鎮﹂綈
鏈熷垔鍚嶇О錛欽ournal of Food Processing and Preservation,2020錛?4(44),e14882-e14882
鏈熷垔綾誨瀷錛?-SCI
寰俊鎵竴鎵?br>鍒嗕韓鍒版湅鍙嬪湀