FOOD SCIENCE ›› 2023, Vol. 44 ›› Issue (10): 22-29.doi: 10.7506/spkx1002-6630-20221002-007
• Food Chemistry • Previous Articles Next Articles
GAO Huaqian, ZHANG Yu, WU Jinhong, WANG Shaoyun, HUANG Yiqun, WANG Faxiang, LIU Yongle, LI Xianghong
Online:
2023-05-25
Published:
2023-06-02
CLC Number:
GAO Huaqian, ZHANG Yu, WU Jinhong, WANG Shaoyun, HUANG Yiqun, WANG Faxiang, LIU Yongle, LI Xianghong. Effects of Soybean Oil Addition on Gel Structure and Large Deformation Behavior of Frozen-thawed Surimi[J]. FOOD SCIENCE, 2023, 44(10): 22-29.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20221002-007
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