8Lih-Shiuh Lai,Pei-Hsuan Lin.Application of decolourised hsian-tsao leaf gum to low-fat salad dressing model emulsions:a rheological study.Journal of the Science of Food and Agriculture,2004,84:1307 -1314.
9蒋爱民,南庆贤.畜产食品工艺学第二版.中国农业出版社,317-318.
10Cho C Y.Fish nutrition,feed,and feeding:with specialEmphasis on salmonid aquaculture[J].Food Rev Int,1990,(6):333-357.
