Study on the optimization of gelling properties of Skipjack myofibrillar proteinby ultrasonic and ultrasonic combined with acid treatment

doi:10.13995/j.cnki.11-1802/ts.017678

LI Changle, WU Yaqin, WANG Lisha, ZOU Mi, TANG Jiahui, LI Tianxiang, BAO Hairong

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (3) : 119-123.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (3) : 119-123. DOI: 10.13995/j.cnki.11-1802/ts.017678

Study on the optimization of gelling properties of Skipjack myofibrillar proteinby ultrasonic and ultrasonic combined with acid treatment

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(3): 119-123 https://doi.org/10.13995/j.cnki.11-1802/ts.017678

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Received	Published
2018-05-02	2019-02-15
Issue Date
2019-03-11

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