1. Assessing gel properties of Amur sturgeon (Acipenser schrenckii) surimi prepared by high‐temperature setting (40 °C) for different durations. (6th March 2020) Authors: Gao, Ruichang; Wijaya, Ganesha YA; Yu, Jiamei; Jin, Wengang; Bai, Fan; Wang, Jinlin; Yuan, Li Journal: Journal of the science of food and agriculture Issue: Volume 100:Number 7(2020) Page Start: 3147 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗