Study on the Gel Strength of Low Value Freshwater Fish Surimi

Gao Xiang, Wang Rui, Liu Hou-xiang

Food and Fermentation Industries ›› 2010, Vol. 36 ›› Issue (06) : 53-56.

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Food and Fermentation Industries ›› 2010, Vol. 36 ›› Issue (06) : 53-56. DOI: 10.13995/j.cnki.11-1802/ts.2010.06.035
Food and Fermentation Industries

Study on the Gel Strength of Low Value Freshwater Fish Surimi

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2010, 36(06): 53-56 https://doi.org/10.13995/j.cnki.11-1802/ts.2010.06.035

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