不同盐处理对乳化肉糜的流变性质和凝胶特性的影响
孙迪, 邓亚敏, 郑多多, 许帅强, 邵俊花, 刘登勇
Effect of salt treatments on rheological and gelation properties of pork meat emulsions
SUN Di, DENG Ya-min, ZHENG Duo-duo, XU Shuai-qiang, SHAO Jun-hua, LIU Deng-yong
食品与发酵工业
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2018, (9): 98
-104
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DOI: 10.13995/j.cnki.11-1802/ts.016409
