Optimization of Enzymatic Deskinning of Squid Tentacles Using Response Surface Methodology and Measurement of Textural Properties
LUO Chunyan1, WANG Zhentao1, FU Pengcheng1, LOU Minjie1, CHEN Lingling1, FANG Xubo1,2, YUAN Gaofeng1,2, CHEN Xiao’e1,2,*
FOOD SCIENCE
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2015, (6): 29
-34
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DOI: 10.7506/spkx1002-6630-201506006
