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关于大宗淡水渔产品产业化展望 被引量:3

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出处 《科学养鱼》 2001年第7期7-8,共2页 Scientific Fish Farming
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同被引文献38

  • 1刘海梅,刘茹,熊善柏,谢笔钧.变性淀粉对鱼糜制品凝胶特性的影响[J].华中农业大学学报,2007,26(1):116-119. 被引量:42
  • 2章银良,夏文水.海藻糖对盐渍海鳗肌动球蛋白影响的研究[J].食品科学,2007,28(7):39-43. 被引量:13
  • 3段传胜,单杨.淡水鱼鱼糜加工的研究进展与关键性技术探讨[J].农产品加工(下),2007(7):52-58. 被引量:36
  • 4陈赞,陶研,汪之和,等.分子生物学方法在鉴别鱼糜制品原料鱼种中的应用[D].上海:上海水产大学,2007.
  • 5AN H, PETERS M, SEYMOUR T A. Roles of endogenous enzymes in surimi gelation[J].Journal of the Science of Food and Agriculture, 1996, 7( 10): 321-327.
  • 6ALVAREZ C, TEJADA M. Influence of texture of suwari gels on kamaboko gels made from sardine (Sardina poilchardus i surimi[J].Journal of the Science of Food and Agriculture, 1997, 75 (4) : 472480.
  • 7YONGSAWATDlGUL 1, PIYADHAMMAVIBOON P. Gel?enhancing effect and protein cross-linking ability of tilapia sarcoplasmic proteins[J].Journal of the Science of Food and Agriculture, 2007,87(15): 2810-2816.
  • 8FUKUSHIMA H, OKAZAKI E, FUKUDA Y, et al. Rheological properties of selected fish paste at selected temperature pertaining to shaping of surimi-based products[J].Journal of Food Engineering, 2007,81 (2) : 492499.
  • 9BENJAKUL S, PHA TCHARAT S, TAMMATINNA A, et al. Improvement of gelling properties of Lizard fish mince as influenced by microbial transglutaminase and fish freshness[J].Journal of Food Science, 2008, 73 (6) : 239-246.
  • 10TZENG S S,JIANG S T. Glycosylation modification improved the characteristics of recombinant chicken cystatin and its application on mackerel surimi[J].Journal of agricultural and food chemistry, 2004, 52(11): 3612-3616.

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