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Original Article
Gel properties of silver carp (Hypophthalmichthys molitrix) and chicken mixture gels as affected by setting temperatures
Ping GuiBeijnig Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, People’s Republic of ChinaView further author information
, Longteng ZhangBeijnig Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, People’s Republic of ChinaView further author information
, Hui HongBeijnig Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, People’s Republic of ChinaView further author information
, Ligeng FengBeijnig Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, People’s Republic of ChinaView further author information
& Yongkang LuoBeijnig Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, People’s Republic of China;Beijing Laboratory for Food Quality and Safety, China Agricultural University, Beijing, People’s Republic of ChinaCorrespondence[email protected]
View further author information
View further author information
Pages 2250-2264
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Received 23 Jan 2018, Accepted 30 Jul 2018, Published online: 12 Sep 2018
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