高强度超声与低氯化钠盐协同作用下 鲢鱼糜凝胶的品质变化. (Chinese)
- Resource Type
- Article
- Authors
- 高霞; 冯庆祥; 胡杨; 尹涛; 尤娟; 熊善柏; 刘茹
- Source
- Modern Food Science & Technology; 2023, Vol. 39 Issue 11, p197-204, 8p
- Subject
- Language
- Chinese
- ISSN
- 16739078
Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)