Effects of Emulsifying Fish Oil on the Water-Holding Capacity and Ice Crystal Formation of Heat-Induced Surimi Gel during Frozen Storage
NIU Liqiong, HUYNH Thi Thu Huong, JIA Ru, GAO Yuanpei, NAHO Nakazawa, KAZUFUMI Osako, EMIKO Okazaki
FOOD SCIENCE . 2016, (20): 293 -298 .  DOI: 10.7506/spkx1002-6630-201620049