Effects of Processing Conditions on the Protein Quality of Fried Anchovy Kamaboko Engraulis japonica
作者： Leny R. Ordonez Ramos , Nam-Do Choi , Hong-Soo Ryu
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摘要: The effects of processing and frozen storage conditions on the quality of anchovy Engraulis japonica fried surimi gels were investigated. Protein content decreased after surimi gel …
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