Improving gel properties of low-salt silver carp surimi through single-mode microwave-assisted processing
Donglei Luan, Chong Wang, Shu Li, Qianqian Xue, Xichang Wang, Changhu Xue, Yifen Wang
Topics & Concepts
MicrowaveSalt (chemistry)Silver carpCarpMaterials scienceChemistryFisheryFish <Actinopterygii>Computer scienceTelecommunicationsBiologyOrganic chemistryMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesAquaculture Nutrition and Growth