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
Effect of partial replacement of NaCl by KCl on protein oxidation, proteolysis and texture of bacon
GAN Xiao, LI Hongjun, WANG Zhaoming, ZHOU Xinya, HE Zhifei
食品与发酵工业
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2019, (4): 167
-173
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DOI: 10.13995/j.cnki.11-1802/ts.017856
