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第五届中国对虾产业发展论坛在湛江召开 被引量:2

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摘要 4月18日~19日,由中国水产流通与加工协会、广东省湛江市人民政府主办的第五届中国对虾产业发展论坛在湛江召开,来自相关政府部门、科研单位及企业代表以及泰国、印尼、印度、马来西亚、厄瓜多尔等国家的行业代表300多人齐聚湛江,为传播行业新理念,把握市场新机遇,搭建合作交流平台,建立规范的国际对虾市场秩序,携手应对国际贸易新挑战,实现各国共同发展而努力。
作者 郝向举
出处 《中国水产》 2013年第5期13-13,共1页 China Fisheries
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  • 1张宇,蔺雷,吴贵生.企业服务创新类型探析[J].科技管理研究,2005,25(9):130-133. 被引量:17
  • 2李贤民,王润理.网络化环境下的企业管理创新[J].现代情报,2007,27(1):188-190. 被引量:4
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  • 6Brenner T, Johannsson R, Nicolai T. Characterisation and thermo-reversible gelation of cod muscle protein isolates[J]. Food Chemistry, 2009, 115(1): 26-31.
  • 7Taskaya L, Jaczynski J from fish processing by-products protein recovery by isoelectric solubilization/precipitation [J]. LWT-Food Science and Technology, 2009, 42(2): 570-575.
  • 8Chen Y C, Tou J, Jaczynski J. Amino acid and mineral composition of protein and other components and their recovery yields fi'om whole antarctic krill (Euphausia superba) using isoelectric solubilization/precipitation [J]. Journal of Food Science, 2009, 74(2): H31-H39.
  • 9Gigliotti J C, Jaczynski J, Tou J C. Determination of the nutritional value, protein quality and safety of krill protein concentrate isolated using an isoelectric solubilization/ precipitation technique [J]. Food Chemistry, 2008, 111(1): 209-214.
  • 10Chen Y C, Jaczynski J. Gelation of protein recovered from whole antarctic krill (Euphausia superba) by isoelectric solubilization/precipitation as affected by functional additives [J]. Journal of Agricultural and Food Chemistry, 2007, 55(5): 1814-1822.

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