Effects of sturgeon oil and reheating methods on the qualities of sturgeon surimi gels
The addition of oil played a significant role in the gelling properties and flavor qualities of the ready-to-eat surimi gels. In order to investigate the effects of sturgeon oil and reheating methods on the qualities of sturgeon surimi gels, the prepared sturgeon surimi gels containing sturgeon oil...
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| Автори: | , , , , , |
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| Формат: | Artigo |
| Мова: | Inglês |
| Опубліковано: |
Tsinghua University Press
2024-12-01
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| Серія: | Food Science of Animal Products |
| Предмети: | |
| Онлайн доступ: | https://www.sciopen.com/article/10.26599/FSAP.2024.9240094 |
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