FOOD SCIENCE ›› 2022, Vol. 43 ›› Issue (14): 8-13.doi: 10.7506/spkx1002-6630-20210917-214
• Food Chemistry • Previous Articles
CHENG Mengying, ZHANG Haiping, LIU Youming, XIONG Shanbai
Published:
2022-07-28
CLC Number:
CHENG Mengying, ZHANG Haiping, LIU Youming, XIONG Shanbai. Effect of Heating Mode on Properties of Silver Carp Surimi Gel Added with Glucose Oxidase[J]. FOOD SCIENCE, 2022, 43(14): 8-13.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20210917-214
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