Response surface methodology to optimize the combination of microwave and ultrasonic to improve the properties of low-salt tilapia surimi gel
YE Yuehua, LIU Xiaoyan, BAI Weidong, ZHAO Wenhong, WANG Fengjiao
Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (22) : 162-169.
Response surface methodology to optimize the combination of microwave and ultrasonic to improve the properties of low-salt tilapia surimi gel
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