物理法改善鱼肉蛋白功能特性研究概述
姜昕, 王锡昌, 潘凤涛, 季中春, 施文正
Research progress of physical methods on modifying functional properties of fish meat protein
JIANG Xin, WANG Xichang, PAN Fengtao, JI Zhongchun, SHI Wenzheng
食品与发酵工业
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2021, (5): 288
-295
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DOI: 10.13995/j.cnki.11-1802/ts.024853
