Effect of Multiple Freeze-Thaw Cycles on Myoglobin and Lipid Oxidations of Grass Carp (Ctenopharyngodon idella) Surimi with Different Pork Back Fat Content |
Shang, Xiaolan
(College of Life Science, Langfang Normal University)
Yan, Xunyou (College of Life Science, Langfang Normal University) Li, Qiuling (College of Life Science, Langfang Normal University) Liu, Zizheng (College of Life Science, Langfang Normal University) Teng, Anguo (College of Food Science and Engineering, Tianjin University of Science and Technology) |
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