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高宇, 毕保良, 丁玉琴, 等. 葡萄糖酸内酯对低温酸诱导罗非鱼碎肉凝胶特性的影响[J]. 云南农业大学学报（自然科学）, 2020, 35(4): 700-707. DOI: 10.12101/j.issn.1004-390X(n).201910029
引用本文: 高宇, 毕保良, 丁玉琴, 等. 葡萄糖酸内酯对低温酸诱导罗非鱼碎肉凝胶特性的影响[J]. 云南农业大学学报（自然科学）, 2020, 35(4): 700-707. DOI: 10.12101/j.issn.1004-390X(n).201910029
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Yu GAO, Baoliang BI, Yuqin DING, et al. The Gelation Properties of Tilapia Minced Meat Induced by Glucono-δ-Lactone under Low Temperature[J]. JOURNAL OF YUNNAN AGRICULTURAL UNIVERSITY（Natural Science）, 2020, 35(4): 700-707. DOI: 10.12101/j.issn.1004-390X(n).201910029
Citation: Yu GAO, Baoliang BI, Yuqin DING, et al. The Gelation Properties of Tilapia Minced Meat Induced by Glucono-δ-Lactone under Low Temperature[J]. JOURNAL OF YUNNAN AGRICULTURAL UNIVERSITY（Natural Science）, 2020, 35(4): 700-707. DOI: 10.12101/j.issn.1004-390X(n).201910029
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葡萄糖酸内酯对低温酸诱导罗非鱼碎肉凝胶特性的影响

The Gelation Properties of Tilapia Minced Meat Induced by Glucono-δ-Lactone under Low Temperature

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