1.
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
2.
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
3.
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
4.
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
5.
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
6.
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
7.
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
8.
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
9.
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
10.
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
11.
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
12.
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
13.
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
14.
" Parents fish of black carp,grass carp,silver carp and bighead carp"
GB/T5055-1997青鱼、草鱼、鲢、鳙亲鱼
15.
Standards for quality of grass carp-fry and fingerling
GB/T11776-1989草鱼鱼苗、鱼种质量标准
16.
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
17.
Study on the Myofibril-Bound Seriner Protease of Modori and Its Inhibition in Big-Head Fish Surimi Production;
引起鳙鱼鱼糜凝胶劣化的丝氨酸蛋白酶及其抑制研究
18.
Studies on Cathepsin of Silver Carp and Means of Improving Gel Property of Surimi;
鲢鱼组织蛋白酶活性及提高鱼糜凝胶特性方法的研究