凝胶化时间和卵清蛋白添加量对竹荚鱼鱼糜凝胶质构特性的影响
陈海华
Effect of setting condition and egg white protein content on the gel properties of surimi from frozen horse-mackerel (Trachurus trachurus)
食品科学 . 2013, (3): 64 -69 .