Effect of microwave heating on the low-salt gel from silver...

Food Hydrocolloids 2012 Vol. 27; Iss. 2

Effect of microwave heating on the low-salt gel from silver carp (Hypophthalmichthys molitrix) surimi

Xiangjin Fu, Khizar Hayat, Zhonghai Li, Qinlu Lin, Shiying Xu, Shuiping Wang
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Volume:
27
Year:
2012
Language:
english
Pages:
8
DOI:
10.1016/j.foodhyd.2011.09.009
File:
PDF, 774 KB
english, 2012
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