论文部分内容阅读
Ohmic cooking for accurate evaluation of surimi gels
【机 构】
:
Oregon State University,Seafood Research and Education Center,2001 Marine Drive,Rm 253,Astoria,Orego
【出 处】
:
International Symposium on Seafood Processing Technology and
【发表日期】
:
2009年4期
其他文献
Gel forming ability of washed meat from under-utilized fish escolar Lepidocybium flavobrunneum and o
Glucose-6-phosphate isomerase is an endogenous inhibitor to myofibril bound serine proteinase of cru
Identification of the Aroma Development of Shrimp Flavoring Based on SPME-GC-MS,E-nose and Sensory A
Influence of mincing and adding additives on the weight loss and the quality of scallop(Patinopecren
Identification of triacylglycerol composition in tuna oil by high-performance liquid chromatography-
Isolation,Purification and Identification of Fucoxanthin from the fresh and drying Undaria pinnatifi
Isolation,structural determination and the bioactivity of cerebrosides from the sea cucumber Acaudin