Home > Archive>Volume , Issue 2, 2002 >134-137
PDF HTML XML Export Cite reminder
Effect of rinsing temperature on thermostability of freshwater fish surimi protein
DOI:
CSTR:
Author:
Affiliation:

Clc Number:

TS254.1

Fund Project:

  • Article
    • |
  • Figures
    • |
  • Metrics
    • |
  • Reference
    • |
  • Related
    • |
  • Cited by
    • |
  • Materials
    • |
  • Comments
    Abstract:

    Reference
    Related
    Cited by
Get Citation

王利琴,汪之和,龚蓉珠.漂洗水温对淡水鱼鱼糜蛋白质热变性的影响[J].上海海洋大学学报,2002,(2):134-137.
WANG Li qin, WANG Zhi he, GONG Rong zhu. Effect of rinsing temperature on thermostability of freshwater fish surimi protein[J]. Journal of Shanghai Ocean University,2002,(2):134-137.

Copy
Related Videos

Share
Article Metrics
  • Abstract:
  • PDF:
  • HTML:
  • Cited by:
History
  • Received:
  • Revised:January 18,2002
  • Adopted:
  • Online:
  • Published:
Article QR Code

You are the visitor

Mailing Address：999 Huchenghuan Road, Pudong New District, Shanghai.

Post Code：201306 Fax：021-61900229

Phone：021-61900229 E-mail：xuebao@shou.edu.cn

Supported by:Beijing E-Tiller Technology Development Co., Ltd.

JOURNAL OF SHANGHAI OCEAN UNIVERSITY ® 2025 Website Copyright ICP: