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
FOOD SCIENCE . 2019, (22): 313 -319 .  DOI: 10.7506/spkx1002-6630-20181109-102