Gel properties, physicochemical properties, and sensory attributes of white leg shrimp (Litopenaeus vannamei) surimi gel treated with sodium chloride (NaCl) substitutes

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期刊：International Journal of Food Science &

Technology 作者：Nuo Chen;江启星;高沛;俞大伟;方洋;徐彦顺;夏

文水发布日期：2023-1-DOI

：10.1111/ijfs.16157

PDF链接：https：//onlinelibrary.wiley.com/doi/pdfdirect/10.1111/ijfs.16157

文章链接：http：//dx.doi.org/10.1111/ijfs.16157

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文章来源：Wiley。

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[Wiley] Gel properties, physicochemical properties, and sensory attributes of white leg shrimp (Litopenaeus vannamei) surimi gel treated with sodium chloride (NaCl) substitutes

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