摘要
作者介绍了国内外鱼肉蛋白质组织化研究的发展与现状，并对五种现有的组织化方法进行了讨论。
The developments and current situation of fish protein texturing were summaried in this paper. Five means of texturization were reported and the texturization by extrusion cooking was considered to be the optimal method for fish protein texturing.
出处
《大连水产学院学报》
CSCD
1998年第3期72-78,共7页
Journal of Dalian Fisheries University
基金
农业部"九五"渔业重点项目
