1.
Processing Characteristics of Common Carp, Grass Carp, Silver Carp and Bighead Carp for Manufacturing Frozen Surimi;
鲤、草、鲢、鳙加工冷冻生鱼糜的特性研究
2.
Feasibility Study on Utilizing West African Fisheries Resources to Produce Frozen Surimi
利用西非渔业资源开发冷冻鱼糜生产的可行性研究
3.
Research of Control Subsystem for Minced Freshwater-Fish Product-Line Based on CAN Fieldbus;
基于CAN总线淡水鱼糜加工生产线控制子系统的研究
4.
Effect of Soy Protein Isolate on Microbial Tranglutaminase-induced Gel Formation of Silver Carp Surimi
大豆分离蛋白对微生物转谷氨胺酶诱导鲢鱼糜凝胶形成的影响
5.
Removing the Off-flavor of Silver Carp and the Preparation of Low Salt Surimi
白鲢鱼脱腥及其低盐鱼糜制备的研究
6.
Study on the Fermented Freshwater Fishes Surimi and Its Gel Formation Mechinism;
淡水鱼糜发酵及其凝胶形成机理研究
7.
Research on changes of the volatile compounds of grass carp surimi in the washing process
漂洗过程中草鱼鱼糜挥发性成分变化的研究
8.
Effects of Ultra-High Pressure(UHP) and Heat Treatments on the Gel Properties of Collichthys lucidus Surimi
超高压和热处理对梅鱼鱼糜凝胶特性的影响
9.
Effect of Potch and Oxidant on Gelling Property of Minced Tilapia Fish
漂洗和氧化剂对罗非鱼鱼糜凝胶性能的影响
10.
Comparison of Degreasing Methods for Fatty Red Fish Surimi
多脂红身鱼鱼糜脱脂方法的对比实验研究
11.
Effect of Yam Addition Amount on Quality of Chub Meat Paste
山药添加量对鲢鱼鱼糜制品品质的影响
12.
Effect of rinsing with different kind of calcium ion solution on the gel properties of horse-mackerel surimi
钙盐溶液漂洗对竹荚鱼鱼糜凝胶特性的影响
13.
Effect of Various Kinds and Amounts of Hydrocolloid on Rheological Properties of Horse Mackerel Surimi
亲水胶体对竹荚鱼鱼糜流变特性的影响
14.
Effects of Wheat Gluten on the Gel Properties of Surimi Product of Silver Carp
谷朊粉对白鲢鱼鱼糜制品凝胶特性的影响
15.
Effects of starch on rheological and gel properties of horse-mackerel surimi
淀粉对竹荚鱼鱼糜流变性质和凝胶特性的影响
16.
Effect of Hydrocolloids on the Gel Properties of Horse-mackerel Surimi
亲水胶体对竹荚鱼鱼糜凝胶特性的影响
17.
Effect of Washing and Thermal Treatment on Gel Properties of Carp Surimi
漂洗工艺和热处理对鲤鱼鱼糜凝胶特性的影响
18.
Effect of Transglutaminase on Gel Properties of Freshwater Fishes;
转谷氨酰胺酶对淡水鱼糜凝胶特性的影响