Effect of Ultra-high Pressure-assisted Treatment on Gel Properties of Armored weaselfish Surimi with Soy Protein Isolate
YU Hui1,2，CHEN Xiao-e1，CHEN Jie2，FANG Xu-bo1,*，JIANG Xu-hua3
FOOD SCIENCE . 2013, (5): 96 -99 .  DOI: 10.7506/spkx1002-6630-201305020