Processing suitability of three tilapia species as alternative freshwater surimi: A comprehensive evaluation from muscle physicochemical to gelling properties
已完结10由 木木 发布于 2025/12/10 20:25:59
DOI:10.1016/j.foodchem.2025.145540
作者:Hao Zou , Xidong Jiao , Yifan Tao , Sirui Zeng , Jun Qiang , Jian Hu , Bowen Yan , Wei Chen , Pao Xu , Daming Fan
文献类型:期刊论文
补充材料:只需要正文