(1.天津科技大学 食品科学与工程学院, 天津 300457;2.天津鸿腾水产科技发展有限公司, 天津 301800)
2017年一二三产融合项目(17ZXYENC00140); 天津市宝坻区产学研科技合作项目(预制淡水鱼菜品及营养汤加工技术研发与产业化应用); 天津市企业科技特派员项目(18JCTPJC56700); 2016年小巨人领军项目(16YDLJNC00170); 天津市农业科技成果转化与推广项目(201704080)。
(1.College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China;2.Tianjin Hongteng Aquatic Science & Technology Development Co Ltd, Tianjin 301800, China)
2017 Primary, Secondary and Tertiary Industry Integration Project (17ZXYENC00140); Tianjin Baodi District Industry-University-Research Science and Technology Cooperation Project (R & D and Industrial Application of Prefabricated Freshwater Fish Dishes and Nutritional Soup Processing Technology); Tianjin Enterprise Science and Technology Commissioner Project (18JCTPJC56700); 2016 Little Giant Leading Project (16YDLJNC00170); Tianjin Agricultural Science and Technology Achievement Transformation and Promotion Project (201704080).
郑捷,徐婷婷,胡爱军,高建忠.解冻方式对冷冻泥鳅肌肉组织理化性质和微观结构的影响[J].食品科学技术学报,2020,38(6):84-92.
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