Effects of salt concentration on gel properties of cultured large yellow croaker surimi

LIAO Huiqi; LYU Chunxia; LU Yibei; HU Yuanhui; LEI Yesi; ZHANG Huien; YANG Hua

doi:10.13995/j.cnki.11-1802/ts.023745

LIAO Huiqi, LYU Chunxia, LU Yibei, HU Yuanhui, LEI Yesi, ZHANG Huien, YANG Hua

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (20) : 67-71.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (20) : 67-71. DOI: 10.13995/j.cnki.11-1802/ts.023745

Effects of salt concentration on gel properties of cultured large yellow croaker surimi

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(20): 67-71 https://doi.org/10.13995/j.cnki.11-1802/ts.023745

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Received	Revised	Published
2020-02-24	2020-06-05	2020-10-25
Issue Date
2020-11-12

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