机译:微波与传导加热相结合对鱼糜品质和形态的影响
Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China;
Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China;
Jiangnan Univ, Natl Engn Res Ctr Funct Food, Wuxi 214122, Peoples R China;
Fujian Anjoyfood Share Co Ltd, Xiamen 361022, Peoples R China;
Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China;
Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China;
Fujian Anjoyfood Share Co Ltd, Xiamen 361022, Peoples R China;
Fujian Anjoyfood Share Co Ltd, Xiamen 361022, Peoples R China;
Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China;
Surimi; Gel strength; Water bath; Microwave; Microstructure;
机译:掺入鱼油对微波加热传导加热处理的conduction鱼鱼糜凝胶凝胶特性的影响
机译:鱼油掺入对微波加热的胶水鲤鱼凝胶胶凝性能的影响结合导通加热处理
机译:使用微波炉加热Surimi产品与蒸汽方法:节能和质量研究
机译:微波树脂预热对RTM层压板质量的影响
机译:I.微波加热对OMS-1和OMS-2锰氧化物合成的影响。二。通过微波加热对板材和结构材料进行涂层。三,微波辅助的NSR(NOx还原还原)催化剂脱硫。
机译:微波时间对微波处理草鲤鱼内圆角质量的影响 - 热风干燥
机译:粘性耗散和温度依赖热导率对垂直平板内导热和缓冲加热mHD自由对流的组合效应