文献
J-GLOBAL ID:201202253170529521
整理番号:12A0057572
ハクレン(Hypophthalmichthys molitrix)すり身由来低塩ゲルに対する高周波加熱の影響
Effect of microwave heating on the low-salt gel from silver carp (Hypophthalmichthys molitrix) surimi
著者 (7件):
FU Xiangjin
(Hunan Provincial Key Lab. of Deeply Processing and Quality Control of Cereals and Oils, Central South Univ. of ...)
,
FU Xiangjin
(State Key Lab. of Food Sci. and Technol., Jiangnan Univ., Wuxi 214122, CHN)
,
HAYAT Khizar
(Dep. of Biochemistry, Quaid-i-Azam Univ., Islamabad 45320, PAK)
,
LI Zhonghai
(Hunan Provincial Key Lab. of Deeply Processing and Quality Control of Cereals and Oils, Central South Univ. of ...)
,
LIN Qinlu
(Hunan Provincial Key Lab. of Deeply Processing and Quality Control of Cereals and Oils, Central South Univ. of ...)
,
XU Shiying
(State Key Lab. of Food Sci. and Technol., Jiangnan Univ., Wuxi 214122, CHN)
,
WANG Shuiping
(Coll. of Chemical Engineering, Xiangtan Univ., Xiangtan 411105, CHN)
資料名:
Food Hydrocolloids
(Food Hydrocolloids)
巻:
27
号:
2
ページ:
301-308
発行年:
2012年06月
JST資料番号:
E0877B
ISSN:
0268-005X
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)