fish surimi - Globe Thesis

Keyword [fish surimi] Result: 1 - 19 \| Page: 1 of 1
1.	Effect Of Tea Polyphenols On Quality Of Chiling Fish Surimi Products And Antibacterial Mechanisms
2.	Study On The Myofibril-Bound Seriner Protease Of Modori And Its Inhibition In Big-Head Fish Surimi Production
3.	The Deodorization Of Silver Carp Fish Surimi
4.	Development Of Freshwater-fish Fillet And Surimi Product With Tea
5.	Effects Of Chitosan On The Gelling Properties Of Fresh Water Fish Surimi
6.	Preperation And Properties Disscussion Of Fish Surimi Protein-Based Film
7.	Research On The Improvement Of The Quality And Evaluation Of Texture Of Low-value Freshwater Fish Surimi
8.	Studies On Aggregation Of Myofibrillar Protein And Properties Of Surimi Gel From Silver Carp And Grass Carp
9.	Study On Gelation And Antioxidant Properties Of Fermented Fish Surimi Influenced By Fish Endogenous Muscle Enzymes
10.	Studies On The Application Of Skin Gelatin In Fresh-water Fish Surimi-based Products
11.	Improvement And Application Study Of Fresh-water Fish Surimi Edible Films
12.	Studies On Processing Techniques And Storage Stability For Fish Biscuit
13.	Study On The Solid State Fermentation Of Surimi Products
14.	Study On The Key Processing Technology Of Freshwater-fish Surimi Products
15.	Effects And Mechanism Of Lipase On Gel Properties Of Surimi Gels From Catfish
16.	The Gel Properties Of Freashwater Fish Surimi Gel And The Changes Of Myofibrillar Protein During Gel Fornation
17.	Effects Of Different Frozen Treatment Methods On Quality Characteristics Of A.baerii Surimi And Optimization Of Gel Conditions Of Squid Chop
18.	Mechanism Of Protein Changes During Processing And Gelation Of Marine Fish Surimi
19.	On The Processing Technology Of Frozen Lotus Root And Fish Surimi
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