Effect of High Intensity Ultrasound on Physicochemical Properties of Silver Carp Myosin with Different Salt Concentrations
GAO Xia, XIE Yaru, HU Yang, YOU Juan, DU Hongying, XIONG Shanbai, LIU Ru
(Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education, National R & D Branch Center for Conventional Freshwater Fish Processing (Wuhan), College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China)
GAO Xia, XIE Yaru, HU Yang, YOU Juan, DU Hongying, XIONG Shanbai, LIU Ru. Effect of High Intensity Ultrasound on Physicochemical Properties of Silver Carp Myosin with Different Salt Concentrations[J]. FOOD SCIENCE, 2022, 43(7): 67-73.