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, (22): 162 -169 .  DOI: 10.13995/j.cnki.11-1802/ts.028394

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