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yu mi zhi pin dan xing de xing cheng ji ying xiang yin su
Pages: 37-38
Year: Issue:  1
Journal: China Fisheries

Keyword:  鱼糜制品加工过程蛋白质变性肌原纤维蛋白质肌球蛋白蛋白质含量肌动球蛋白鱼香肠脂肪含量肌肉纤维;
Abstract: <正> 鱼糜制品如鱼香肠、鱼糕等,都要求有良好的弹性,人们通常把鱼糜制品弹性的好坏作为品质优劣的重要指标,在加工过程中十分重视。
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