加热模式对添加葡萄糖氧化酶鲢鱼糜凝胶特性的影响
程梦颖,张海萍,刘友明,熊善柏
Effect of Heating Mode on Properties of Silver Carp Surimi Gel Added with Glucose Oxidase
CHENG Mengying, ZHANG Haiping, LIU Youming, XIONG Shanbai
食品科学
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2022, (14): 8
-13
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DOI: 10.7506/spkx1002-6630-20210917-214