Meat-Gel Quality Effected by Holding Treatment of Tilapia Surimi
碩士 === 國立海洋大學 === 食品科學系 === 88 === Changes of actomyosin (AM) complex forms of tilapia surimi as effected by holding treatment conditions during surimi preparations were investigated by the corperative uses of DSC, SDS-PAGE, and TSRM. The qualities of their gel products were studied by a food textur...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2000
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| Online Access: | http://ndltd.ncl.edu.tw/handle/36342151753730248122 |