油脂种类及添加量对高温组织化复合鱼糜凝胶品质的影响
孙业萍,张惠卉,孙培梓,谭雨婷,李冬梅
Effects of Oil Type and Addition Level on the Quality of High-Temperature Texturized Composite Surimi Gel
SUN Yeping, ZHANG Huihui, SUN Peizi, TAN Yuting, LI Dongmei
食品科学
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2026, (3): 79
-91
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DOI: 10.7506/spkx1002-6630-20250828-201