斩拌初始温度对白鲢鱼糜物理特性的影响

焦道龙，陆剑锋*,张伟伟，林琳，翁世兵，姜绍通

Effect of Initial Chopping Temperature on Physical Properties of Surimi from Silver Carp

JIAO Dao-long，LU Jian-feng*，ZHANG Wei-wei，LIN Lin，WENG Shi-bing，JIANG Shao-tong

食品科学 . 2009, (23): 101 -104 . DOI: 10.7506/spkx1002-6300-200923021