性早熟蟹肉和白鲢鱼糜混合凝胶工艺优化及其凝胶特性

梁峰，何天海，林琳，姜绍通，陆剑锋

Optimization of Processing Conditions and Gel Properties of Precocious Crab Meat and Silver Carp (Hypophthalmichthys molitrix) Surimi Mixed Gels

LIANG Feng, HE Tianhai, LIN Lin, JIANG Shaotong, LU Jianfeng

食品科学 . 2019, (22): 313 -319 . DOI: 10.7506/spkx1002-6630-20181109-102