Effect of high‐content ultrasonically emulsified lard on the physicochemical properties of surimi gels from silver carp enhanced by microbial transglutaminase

Subjects

Subjects :

Industrial and Manufacturing Engineering
Food Science

Details

ISSN :

13652621 and 09505423

Volume :

58

Database :

OpenAIRE

Journal :

International Journal of Food Science & Technology

Accession number :

edsair.doi...........5a4fb7d4031b99df021d6c3f896c6b4d