乳化鱼油对冻藏期间狭鳕鱼糜热凝胶持水性和冰结晶形成的影响

牛丽琼，HUYNH Thi Thu Huong，贾茹，高元沛，中澤奈穂，大迫一史，岡﨑惠美子

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

食品科学 . 2016, (20): 293 -298 . DOI: 10.7506/spkx1002-6630-201620049