OSU Seafood Laboratory and Department of Food Science and Technology Oregon State University 250 36th Street, Astoria, Oregon 97103;
OSU Seafood Laboratory and Department of Food Science and Technology Oregon State University 250 36th Street, Astoria, Oregon 97103;
OSU Seafood Laboratory and Department of Food Science and Technology Oregon State University 250 36th Street, Astoria, Oregon 97103;
机译:冷冻冷冻法冷冻冻鱼肉水中的鱼蛋白。
机译:淀粉或蛋白质添加剂在高温加热下煮熟的鱼蛋白的物理性质。
机译:欧姆加热对酪蛋白酸钠功能的影响-与蛋白质凝胶化的关系
机译:欧姆加热下鱼类蛋白质的蛋白水解和凝胶化
机译:预热对浓缩乳清蛋白凝胶强度的影响。
机译:大豆蛋白质压缩凝胶:凝胶化机制影响添加的酚醛酸的体外蛋白水解和生物可接受性
机译:II-1。使用欧姆加热凝胶形成鱼肉糊的性质