المؤلفون: GAO Huaqian, ZHANG Yu, WU Jinhong, WANG Shaoyun, HUANG Yiqun, WANG Faxiang, LIU Yongle, LI Xianghong

المصدر: Shipin Kexue, Vol 44, Iss 10, Pp 22-29 (2023)

مصطلحات موضوعية: surimi products, freeze-thaw cycles, gel strength, microstructure, true stress and strain, ogden model, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-10-004.pdf; https://doaj.org/toc/1002-6630

URL الوصول: https://doaj.org/article/652c5c0ebe974bb3975e97b884bd3673