Effects of heating processes on changes in ice crystal formation, water holding capacity, and physical properties of surimi gels during frozen storage

出版年份 2018 全文链接

标题

作者

关键词

Surimi gel, Heating processes, Frozen storage, Water holding capacity, Ice crystal size

出版物

FOOD HYDROCOLLOIDS

Volume 90, Issue -, Pages 254-265

出版商

Elsevier BV

发表日期

2018-12-17

DOI

10.1016/j.foodhyd.2018.12.029

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