pH值、NaCl浓度和加热温度对猪肉匀浆物凝胶质构特性的影响
王祎娟,余小领,李学斌,马汉军,段虎,潘润淑,马精艳
Effect of pH,Sodium Chloride Concentration and Heating Temperature on Textural Properties of Pork Homogenate Gelation
Wang Yi-juan, Yu Xiao-ling, Li Xue-bin, Ma Han-jun, Duan Hu, Pan Run-Shu, Ma Jing-yan
食品与发酵工业
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2011, (12): 183
-188
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DOI: 10.13995/j.cnki.11-1802/ts.2011.12.046
