Comparison of Gel Quality of Shrimp Surimi of Different Shrimp Varieties
In this paper, Penaeus vannamei (PV), Penaeus monodon (PM) and Macrobrachium rosenbergii (MR) were used as the research object, through comparing the rheological properties, cooking yield, water holding capacity, texture properties and sensory characteristics of different varieties of shrimp surimi,...
Wedi'i Gadw mewn:
| Prif Awduron: | , , , , , |
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| Fformat: | Artigo |
| Iaith: | Chinês |
| Cyhoeddwyd: |
The editorial department of Science and Technology of Food Industry
2022-04-01
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| Cyfres: | Shipin gongye ke-ji |
| Pynciau: | |
| Mynediad Ar-lein: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021070147 |
| Tagiau: |
Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!
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