FOOD SCIENCE ›› 2024, Vol. 45 ›› Issue (2): 32-40.doi: 10.7506/spkx1002-6630-20230322-219
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WANG Yueyue, LIU Ying, JIANG Pengfei, FU Baoshang, QI Libo, WANG Limin, GE Jinghui, SHANG Shan
Online:
2024-01-25
Published:
2024-02-05
CLC Number:
WANG Yueyue, LIU Ying, JIANG Pengfei, FU Baoshang, QI Libo, WANG Limin, GE Jinghui, SHANG Shan. Effect of CaCl2 Substitution of NaCl Combined with Sodium Alginate on the Gelling Properties of Shrimp Surimi[J]. FOOD SCIENCE, 2024, 45(2): 32-40.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20230322-219
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