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	Effect of emulsifying stability of myofibrillar protein on the gel properties of emulsified surimi gel
	Gao, Yuanpei[1]; Fukushima, Hideto[2]; Deng, Shanggui[3]; Jia, Ru[1]; Osako, Kazufumi[1]; Okazaki, Emiko[1]
	2018
卷号	6期号:5页码:1229
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/5485313
专题	广东海洋大学
作者单位	1.[1]Tokyo Univ Marine Sci & Technol, Dept Food Sci & Technol Tokyo Univ Marine, Tokyo, Japan 2.[2]Nihon Univ, Dept Marine Sci & Resources, Fujisawa, Kanagawa, Japan 3.[3]Zhanjiang Ocean Univ, Dept Food Sci & Technol, Zhoushan, Peoples R China
推荐引用方式 GB/T 7714	Gao, Yuanpei[1],Fukushima, Hideto[2],Deng, Shanggui[3],et al. Effect of emulsifying stability of myofibrillar protein on the gel properties of emulsified surimi gel[J],2018,6(5):1229.
APA	Gao, Yuanpei[1],Fukushima, Hideto[2],Deng, Shanggui[3],Jia, Ru[1],Osako, Kazufumi[1],&Okazaki, Emiko[1].(2018).Effect of emulsifying stability of myofibrillar protein on the gel properties of emulsified surimi gel.,6(5),1229.
MLA	Gao, Yuanpei[1],et al."Effect of emulsifying stability of myofibrillar protein on the gel properties of emulsified surimi gel".6.5(2018):1229.

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