Effect of CaCl2 Substitution of NaCl Combined with Sodium Alginate on the Gelling Properties of Shrimp Surimi
WANG Yueyue, LIU Ying, JIANG Pengfei, FU Baoshang, QI Libo, WANG Limin, GE Jinghui, SHANG Shan
FOOD SCIENCE . 2024, (2): 32 -40 .  DOI: 10.7506/spkx1002-6630-20230322-219