滚揉时间和食盐浓度对鸡肉调理制品的保水性及盐溶性蛋白质溶出量的影响
苑瑞生,梁荣蓉,罗欣
Effect of Tumbling Time and Sodium Chloride Concentrations on the Water-holding Capacity and Salt Soluble Proteins Extracts of Chicken Breast
Yuan Rui-sheng, Liang Rong-rong, Luo Xin
食品与发酵工业
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2011, (01): 162
-166,170
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DOI: 10.13995/j.cnki.11-1802/ts.2011.01.038
