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机译:Surimi Gel和Surimi / Crabmeat混合凝胶对营养特性,风味特征,颜色和质地的比较研究
Hefei Univ Technol Engn Res Ctr Bioproc Minist Educ 193 Tunxi Rd Hefei 230009 Anhui Peoples R China;
Hefei Univ Technol Engn Res Ctr Bioproc Minist Educ 193 Tunxi Rd Hefei 230009 Anhui Peoples R China;
Hefei Univ Technol Engn Res Ctr Bioproc Minist Educ 193 Tunxi Rd Hefei 230009 Anhui Peoples R China;
Hefei Univ Technol Engn Res Ctr Bioproc Minist Educ 193 Tunxi Rd Hefei 230009 Anhui Peoples R China;
Hefei Univ Technol Engn Res Ctr Bioproc Minist Educ 193 Tunxi Rd Hefei 230009 Anhui Peoples R China;
Surimi; crabmeat; mixed gel; amino acid; mineral; volatile compounds;
机译:超声辅助治疗和微波与水浴加热对凝胶特性的影响 - Surimi-Crabmeat混合凝胶
机译:大豆油,水分和凝结对苏里米胶质地和颜色特性的影响
机译:不同淀粉对苏里米淀粉凝胶颜色和质构性质的影响
机译:银鲤鱼糜的凝胶特性:热处理和大豆分离蛋白对鱼糜凝胶的影响
机译:超高压鱼糜凝胶的表征和所选添加剂的作用。
机译:腹股沟(Plantago OvaTa Forks)壳对雷丝鲷鱼素凝胶特征流变和施取性质的影响
机译:混合锚杆(ENGRAULIS japonicus)碎片和银鲤鱼(次斜麦氏菌Molitrix)Surimi的凝胶性质和风味特征
机译:4-甲基间苯二酚(快速凝胶环氧树脂)二缩水甘油醚的固化研究和固化性能。