@article{李可_9, author = {[李可, 李燕, 刘俊雅, 赵颖颖, 刘骁, 赵卫东, 白艳红]}, title = {竹笋膳食纤维结合预乳化植物油对低脂猪肉糜乳化稳定性和流变学特性的影响}, publisher = {食品与发酵工业}, year = {2020}, journal = {食品与发酵工业}, volume = {46}, number = {20}, eid = {9}, pages = {9-14}, keywords = {竹笋膳食纤维;预乳化;低脂肉糜;乳化稳定性;流变学特性}, doi = http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.024420 }