不同盐浓度下磷脂含量对猪肉糜凝胶特性的影响
谢盛莉, 夏文银, 马良, 戴宏杰, 周鸿媛, 郭婷, 余永, 张宇昊
Effects of lecithin content on gel properties of pork meat batters atdifferent salt concentrations
XIE Shengli, XIA Wenyin, MA Liang, DAI Hongjie, ZHOU Hongyuan,GUO Ting, YU Yong, ZHANG Yuhao
食品与发酵工业
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2019, (17): 173
-180
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DOI: 10.13995/j.cnki.11-1802/ts.021004
