Effect of high-density carbon dioxide dissolution and diffusion mode on the quality of shrimp surimi gels

SUN Qinxiu, DONG Andi, HOU Qian, WANG Yuhan, ZHENG Ouyang, WEI Shuai, XIA Qiuyu, HAN Zongyuan, WANG Zefu, JI Hongwu, LIU Shucheng

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (22) : 26-33.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (22) : 26-33. DOI: 10.13995/j.cnki.11-1802/ts.029751

Effect of high-density carbon dioxide dissolution and diffusion mode on the quality of shrimp surimi gels

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(22): 26-33 https://doi.org/10.13995/j.cnki.11-1802/ts.029751

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