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鱼鱼糜

鱼鱼糜

鱼鱼糜

鱼鱼糜

1

The addition of anyone of these hydrocolloids would decrease the deformation of Trachinocephalus myops surimi gel .

所有这些胶体均降低大头狗母鱼鱼糜凝胶的凹陷度。

2

Results showed that heating temperature, time and method all had a significant effect on the gel properties of horse mackerel surimi .

结果表明：凝胶化温度、凝胶化时间和加热方式影响竹荚鱼鱼糜的凝胶特性。

3

Effect of rinsing temperature on thermostability of freshwater fish surimi protein

漂洗水温对淡水鱼鱼糜蛋白质热变性的影响

4

Research Situation about Freshwater Fish Minced Meat

我国淡水鱼鱼糜的研究情况

5

Characteristics of Fresh Water Fish Mince

淡水鱼鱼糜性质研究

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