A quantitative method to analysis shrimp peelability and its application in the shrimp peeling process
浣滆咃細鏉ㄨ倴鏉帮紝閮濇窇璐?锛屾綐鍒涳紝鏉庢潵濂斤紝榛勫崏锛屾潹璐ゅ簡锛岀帇鎮﹂綈
鏈熷垔鍚嶇О锛欽ournal of Food Processing and Preservation,2020锛?4(44),e14882-e14882
鏈熷垔绫诲瀷锛?-SCI
寰俊鎵竴鎵?br>鍒嗕韩鍒版湅鍙嬪湀


绮ゅ叕缃戝畨澶?4010502001742鍙?/a>