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pro vyhledávání: '"Lujia Luo"'
Publikováno v:
Fisheries Science. 78:1137-1146
To elucidate the structure of the network of the water retention mechanism of fish-meat gel, the microscopic relationship between the water content and viscoelasticity was investigated, and the specific surface area (S) where the water molecules are
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::312150b296350ec83a6e6d989ce0ccbf
https://doi.org/10.1007/s12562-012-0539-8
https://doi.org/10.1007/s12562-012-0539-8
