给出以蓝圆Ｓｈｅｎ等值低鱼为原料加工制作其鱼糜制品鱼柳丝的加工方法，原料鱼肉经两次碱盐水分段漂洗，再经低温斩拌、调味、定型和烘烤等工......

<正>000147添加淀粉对鱼肉凝胶凝结作用凝缩性能的影响=Compression properties of fish-meat gel as affeeted by gelatinization......