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
Response surface methodology to optimize the combination of microwave and ultrasonic to improve the properties of low-salt tilapia surimi gel
YE Yuehua, LIU Xiaoyan, BAI Weidong, ZHAO Wenhong, WANG Fengjiao
食品与发酵工业
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2021, (22): 162
-169
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DOI: 10.13995/j.cnki.11-1802/ts.028394
