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Effect of the thermal denaturation of Litopenaeus vannamei muscle protein on the quality characteristics during heat processing

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Affiliation of Author(s):食品与生物工程学院（农产品加工工程研究院）

Journal:Journal of Chinese Institute of Food Science and Technology

ISSN No.:10097848

Translation or Not:no

Pre One:Structures and Anticoagulant Activities of the Partially Mild Acidic Hydrolysis Products of the Fucosylated Chondroitin Sulfate from Sea Cucumber Pearsonothuria graeffei

高瑞昌

Gender:Male Education Level:With Certificate of Graduation for Doctorate Study Alma Mater:中国海洋大学 Degree:doctor Status:Employed School/Department:食品与生物工程学院 Business Address:食品楼201室 Contact Information:0511-88780201 E-Mail:xiyuan2008@ujs.edu.cn

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Effect of the thermal denaturation of Litopenaeus vannamei muscle protein on the quality characteristics during heat processing