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Characteristics of silver carp surimi gel under high temper..:
Jiang, Qixing
;
Wu, Wenmin
;
Han, Jingwen
...
International Journal of Food Science & Technology. 57 (2022) 7 - p. 4613-4627 , 2022
Link:
https://doi.org/10.1111/ijfs.15799
RT Journal T1
Characteristics of silver carp surimi gel under high temperature (≥100 °C): quality changes, water distribution and protein pattern
UL https://suche.suub.uni-bremen.de/peid=cr-10.1111_ijfs.15799&Exemplar=1&LAN=DE A1 Jiang, Qixing A1 Wu, Wenmin A1 Han, Jingwen A1 Chung, Hau Yin A1 Gao, Pei A1 Yu, Dawei A1 Yu, Peipei A1 Xu, Yanshun A1 Xia, Wenshui PB Wiley YR 2022 SN 0950-5423 SN 1365-2621 JF International Journal of Food Science & Technology VO 57 IS 7 SP 4613 OP 4627 LK http://dx.doi.org/https://doi.org/10.1111/ijfs.15799 DO https://doi.org/10.1111/ijfs.15799 SF ELIB - SuUB Bremen
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