Effect of particle size on quality of crab meatballs using enzymatically deproteinized crab by-products

Advanced Powder Technology - Tập 34 - Trang 103908 - 2023
Ju Shen1,2, Min Zhang1,3, Yuchuan Wang1,2, Arun S. Mujumdar4, Haixiang Wang5
1State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China
2Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China
3China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, 214122 Wuxi, Jiangsu, China
4Department of Bioresource Engineering, Macdonald College, McGill University, Ste. Anne de Bellevue, Quebec, Canada
5Yechun Food Production and Distribution Co., Ltd, 225000 Yangzhou, Jiangsu, China

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Advanced Powder Technology

Tập 34

103908

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