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	Effects of preprocessing on the springness and rehydration of freeze-dried Elopichthys Bambusa fillets
	Yi CP(易翠平); Zhong CM(钟春梅); He YH(何英和); Xiang JG(向建国); Zhao SM(赵思明)
刊名	Science and Technology of Food Industry
	2013
卷号	34期号:6页码:181-184,201
关键词	Elopichthys Bambusa(E. Bambusa) preprocessing springness rehydration rate
ISSN号	1002-0306
DOI	10.13386/j.issn1002-0306.2013.06.039
URL标识	查看原文
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/5135029
专题	湖南农业大学
作者单位	1.[易翠平 2.钟春梅 3.何英和] School of Chemistry and Biological Engineering,Changsha University of Science and Technology
推荐引用方式 GB/T 7714	Yi CP,Zhong CM,He YH,et al. Effects of preprocessing on the springness and rehydration of freeze-dried Elopichthys Bambusa fillets[J]. Science and Technology of Food Industry,2013,34(6):181-184,201.
APA	Yi CP,Zhong CM,He YH,Xiang JG,&Zhao SM.(2013).Effects of preprocessing on the springness and rehydration of freeze-dried Elopichthys Bambusa fillets.Science and Technology of Food Industry,34(6),181-184,201.
MLA	Yi CP,et al."Effects of preprocessing on the springness and rehydration of freeze-dried Elopichthys Bambusa fillets".Science and Technology of Food Industry 34.6(2013):181-184,201.

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