加热温度对鳜鱼肌原纤维蛋白凝胶特性的影响
李苓, 杨明柳, 周迎芹, 殷俊峰, 陈小娥, 谢宁宁
Effects of heating temperature on gel properties of mandarin fish (Siniperca chuatsi) myofibrillar protein
LI Ling, YANG Mingliu, ZHOU Yingqin, YIN Junfeng, CHEN Xiao'e, XIE Ningning
食品与发酵工业
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2023, (19): 242
-248
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DOI: 10.13995/j.cnki.11-1802/ts.032840
