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Utilization of Yellowfin Tuna and Red Snapper Roe Protein Concentrate as Emulsifier in Mayonnaise

Utilization of Yellowfin Tuna and Red Snapper Roe Protein Concentrate as Emulsifier in Mayonnaise
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出处 《Journal of Food Science and Engineering》 2013年第12期678-687,共10页 食品科学与工程(英文版)(美国)
关键词 黄鳍金枪鱼 蛋黄酱 红鲷鱼 浓缩蛋白 鱼子 乳化剂 利用率 乳化稳定性 Emulsifier, mayonnaise, red snapper, yellowfin tuna, RPC.
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参考文献28

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