Changes in chemical interactions and gel properties of heat-induced surimi gels from silver carp ( Hypophthalmichthys molitrix ) fillets during setting and heating: Effects of different washing solutions
Zhang, Longteng, Li, Qian, Shi, Jing, Zhu, Beiwei, Luo, YongkangТом:
75
Мова:
english
Журнал:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2017.09.007
Date:
February, 2018
Файл:
PDF, 963 KB
english, 2018
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