![](/develop/static/common/images/pdf.png)
KCl部分替代NaCl对腊肉蛋白质氧化、降解及质构的影响
甘潇, 李洪军, 王兆明, 周心雅, 贺稚非
食品与发酵工业 ›› 2019, Vol. 45 ›› Issue (4) : 167-173.
KCl部分替代NaCl对腊肉蛋白质氧化、降解及质构的影响
Effect of partial replacement of NaCl by KCl on protein oxidation, proteolysis and texture of bacon
{{custom_ref.label}} |
{{custom_citation.content}}
{{custom_citation.annotation}}
|
/
〈 |
|
〉 |