EFFECTS OF FREEZE-THAW ABUSE ON THE VISCOSITY AND GEL-FORMING PROPERTIES OF SURIMI FROM 2 SPECIES

被引：96

作者：

KIM, BY ^{[1
]}

HAMANN, DD ^{[1
]}

LANIER, TC ^{[1
]}

WU, MC ^{[1
]}

机构：

[1] N CAROLINA STATE UNIV,DEPT FOOD SCI,RALEIGH,NC 27650

来源：

JOURNAL OF FOOD SCIENCE | 1986年 / 51卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1986.tb11206.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：951 / &

相关论文

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