2026-04-13 10:16 浏览次数 19
竹荚鱼;鲹鱼
Results showed that heating temperature, time and method all had a significant effect on the gel properties of horse mackerel surimi.
结果表明:凝胶化温度、凝胶化时间和加热方式影响竹荚鱼鱼糜的凝胶特性。