超高压处理对鼬鳚鱼糜-大豆分离蛋白复合物性能的影响

余辉1,2，陈小娥1，陈洁2，方旭波1,*，江旭华3

Effect of Ultra-high Pressure-assisted Treatment on Gel Properties of Armored weaselfish Surimi with Soy Protein Isolate

YU Hui1,2，CHEN Xiao-e1，CHEN Jie2，FANG Xu-bo1,*，JIANG Xu-hua3

食品科学 . 2013, (5): 96 -99 . DOI: 10.7506/spkx1002-6630-201305020