2026-07-19 08:13 浏览次数 31
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。