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鱼糜制品加工技术 被引量:2

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作者 邹同宇
出处 《江西水产科技》 1997年第2期19-21,共3页 Jiangxi Fishery Science and Technology
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同被引文献26

  • 1陈申如,刘阳,李燕杰.擂溃条件对鱼糜制品弹性的影响[J].大连轻工业学院学报,2004,23(3):194-197. 被引量:38
  • 2李来好,杨贤庆.冷冻鱼糜的生产技术[J].制冷,1996,15(3):65-67. 被引量:6
  • 3阮征,曾庆孝,李汴生,朱志伟.罗非鱼糜超高压凝胶化工艺的优化研究[J].食品工业科技,2007,28(8):70-72. 被引量:7
  • 4KIMBY, HAMANNDD. Effects of Freeze-Thaw Abuse on the Viscosity and Gel-Forming Properties of Surimi from Two Species[J]. Journal of Food Science, 1986:951-956.
  • 5LinTM, ParkJW. Extraction of proteins from Pacific whiting mince at various washing conditions[J]. Journal of Food Science,1996,61 (2):432-438.
  • 6Hsu C K, Chiang B H. Effects of water, oil, starch, calcium carbonate and titanium dioxide on the colour and texture of threadfin and hairtail surimi gels[J]. International Journal of Food Science and Technology,2002,37(4):387-393.
  • 7Moniejano J G. Final Strengths and Rheological Changes During Processing of Thermally Induced Fish Muscle Gels[J]. Joumal of Rheology, 1983,27:577.
  • 8CristinaAlvarez, Microstructure of suwari and kamaboko sardine surimi gels[J]. Journal of the Science of Food and Agricuhure, 1999,5(1):839-844.
  • 9Benjakul S. Effect of medium temperature setting on gelling characteristics of surimi from some tropical fish[J]. Food Chemistry,2003,82(4):567-574.
  • 10李海萍,陈海华.漂洗工艺和热处理对鲤鱼鱼糜凝胶特性的影响[J].食品与发酵工业,2009,35(3):109-113. 被引量:20

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