响应面法优化微波-超声波联用改善低盐罗非鱼糜凝胶的特性
叶月华, 刘晓艳, 白卫东, 赵文红, 王凤娇
食品与发酵工业 ›› 2021, Vol. 47 ›› Issue (22) : 162-169.
响应面法优化微波-超声波联用改善低盐罗非鱼糜凝胶的特性
Response surface methodology to optimize the combination of microwave and ultrasonic to improve the properties of low-salt tilapia surimi gel
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