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Assessing gel properties of Amur sturgeon (Acipenser schrenckii) surimi prepared by high-temperature setting (40 degrees C) for different durations

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Affiliation of Author(s):食品与生物工程学院

ISSN No.:0022-5142

Translation or Not:no

Pre One:Sturgeon protein-derived peptides exert anti-inflammatory effects in LPS-stimulated RAW264.7 macrophages via the MAPK pathway

Next One:Effect of pre-chilling time on the physicochemical properties of channel catfish during frozen storage

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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Assessing gel properties of Amur sturgeon (Acipenser schrenckii) surimi prepared by high-temperature setting (40 degrees C) for different durations