Improving gel properties of low-salt silver carp surimi through single-mode microwave-assisted processing
| Autor: | Luan, Donglei, Wang, Chong, Li, Shu, Xue, Qianqian, Wang, Xichang, Xue, Changhu, Wang, Yifen |
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| Zdroj: | In Innovative Food Science and Emerging Technologies October 2024 97 |
| Databáze: | ScienceDirect |
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