• Effects of potch and oxidant (hydrogen peroxide and sodium hypochlorite) on gelling strength, whiteness, and water holding capacity of minced Tilapia fish were compared.

    比较漂洗氧化剂(双氧水次氯酸钠)罗非鱼凝胶强度度及保水性影响

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  • The gelation time becomes shooter and gelling strength becomes bigger with a rise of temperature and in certain salinity range, the same thing would happen with the rise of salinity.

    一定盐度范围内,弱凝胶成胶时间随盐度增加而加快、成强度随盐度的增加而升高

    youdao

  • The gelation time becomes shooter and gelling strength becomes bigger with a rise of temperature and in certain salinity range, the same thing would happen with the rise of salinity.

    一定盐度范围内,弱凝胶成胶时间随盐度增加而加快、成强度随盐度的增加而升高

    youdao

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