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机译:用牡蛎国王菇和乌贼肉酱开发鱼糜凝胶
Department of Food Science & Nutrition, Kyungpook National University, Daegu 702-701, Korea;
rnDepartment of Food Science & Nutrition, Kyungpook National University, Daegu 702-701, Korea;
rnDepartment of Food Science & Nutrition, Kyungpook National University, Daegu 702-701, Korea;
rnDepartment of Food Science & Nutrition, Kyungpook National University, Daegu 702-701, Korea;
king oyster mushroom; cuttlefish; surimi; functional food; fish paste;
机译:鱼糜凝胶(牡蛎国王菇和乌贼肉酱)对高胆固醇饮食大鼠脂质代谢和抗氧化状态的影响
机译:不同水分含量下苏里米糊的断裂特性与苏里米凝胶的破坏剪切应力之间的半实证关系
机译:开发用于延长牡蛎国王蘑菇(Pleurotus eryngii)的货架期和提高其产量的培养基
机译:开发单螺杆轴安装圆底容器型废棉用蘑菇衬底天然发酵和牡蛎蘑菇灭菌机
机译:超高压鱼糜凝胶的表征和所选添加剂的作用。
机译:煅烧牡蛎壳粉对牡蛎菇(Pleurotus Eryngii)生长产量产卵运行和原始形成的影响
机译:煅烧牡蛎壳粉对牡蛎菇(Pleurotus Eryngii)的生长,产量,产卵运行和原始形成的影响