加热温度对鳜鱼肌原纤维蛋白凝胶特性的影响 / Effects of heating temperature on gel properties of mandarin fish(Siniperca chuatsi)myofibrillar protein
- Resource Type
- Academic Journal
- Source
- 食品与发酵工业 / Food and Fermentation Industries. 49(19):242-248
- Subject
鳜鱼 肌原纤维蛋白 温度 凝胶强度 二级结构 水分状态 mandarin fish myofibrillar protein temperature gel strength secondary structure moisture state - Language
- Chinese
- ISSN
- 0253-990X