Effect of Lysine on the Quality of Composite Shrimp Balls
This study investigated the effect of L-lysine (at 0%–1.0%) on the quality characteristics of composite shrimp balls made from Pacific white shrimp and Antarctic krill. For comparison, 0.3% sodium tripolyphosphate (STPP) served as the control. The results showed that Lys addition significantly impro...
Furkejuvvon:
| Váldodahkki: | |
|---|---|
| Materiálatiipa: | Artigo |
| Giella: | Inglês |
| Almmustuhtton: |
China Food Publishing Company
2026-06-01
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| Ráidu: | Shipin Kexue |
| Fáttát: | |
| Liŋkkat: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2026-47-12-008.pdf |
| Fáddágilkorat: |
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