摘要
较详细的介绍了我国淡水鱼鱼糜的稳定性、凝胶性、凝胶影响因素等方面的研究情况 。
The stability,gelation property and effecting factors on gelation of freshwater fish paste were introduced in detail.Some advice on the development of freshwater fish minced meat and it products was given.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2002年第9期57-63,共7页
Food and Fermentation Industries
关键词
淡水鱼
鱼糜
胶凝
稳定性
freshwater fish, minced fish meat, gelation
