Research progress of physical methods on modifying functional  properties of fish meat protein

doi:10.13995/j.cnki.11-1802/ts.024853

Research progress of physical methods on modifying functional properties of fish meat protein

JIANG Xin, WANG Xichang, PAN Fengtao, JI Zhongchun, SHI Wenzheng

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (5) : 288-295.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (5) : 288-295. DOI: 10.13995/j.cnki.11-1802/ts.024853

Research progress of physical methods on modifying functional properties of fish meat protein

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(5): 288-295 https://doi.org/10.13995/j.cnki.11-1802/ts.024853

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Received	Revised
2020-07-01	2020-09-14
Issue Date
2021-03-31

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