高密度CO2溶解和扩散方式对虾肉糜凝胶品质的影响
孙钦秀, 董安迪, 侯倩, 王宇晗, 郑欧阳, 魏帅, 夏秋瑜, 韩宗元, 王泽富, 吉宏武, 刘书成
Effect of high-density carbon dioxide dissolution and diffusion mode on the quality of shrimp surimi gels
SUN Qinxiu, DONG Andi, HOU Qian, WANG Yuhan, ZHENG Ouyang, WEI Shuai, XIA Qiuyu, HAN Zongyuan, WANG Zefu, JI Hongwu, LIU Shucheng
食品与发酵工业
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2022, (22): 26
-33
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DOI: 10.13995/j.cnki.11-1802/ts.029751
