木瓜蛋白酶对鸡肉湿腌过程中传质动力学的影响

木瓜蛋白酶对鸡肉湿腌过程中传质动力学的影响

张晨曦, 贺稚非, 韩辉, 等.

Effect of papain on mass transfer kinetics of chicken during wet-curing

ZHANG Chen-xi, HE Zhi-fei, HAN Hui, et al.

食品与发酵工业 . 2018, (10): 65 -70 . DOI: 10.13995/j.cnki.11-1802/ts.017132