鱼鱼糜

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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。

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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。

124.205.222.100

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