Effect of sodium alginate ice glazing on the quality of the freeze-thawed fish balls

作者：Wenxin Li, Xue Bai, Xiufang Xia, Hongsheng Chen · 发表于：International Journal of Biological Macromolecules · 年份：2023 · DOI：10.1016/j.ijbiomac.2023.128097 · 被引用次数：21 · 研究领域：Meat and Animal Product Quality、Freezing and Crystallization Processes、Food Drying and Modeling