3种杀菌方式对蛋清液功能特性及蛋白结构的影响
范金波,侯宇,王瑞环,周素珍,吕长鑫,冯叙桥
The effect of three sterilization methods on the functional properties and protein structure of egg white
FAN Jin-bo, HOU Yu, WANG Riu-huan, ZHOU Su-zhen, LV Chang-xin, FENG Xu-qiao
食品与发酵工业
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2014, (01): 40
-44
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DOI: 10.13995/j.cnki.11-1802/ts.2014.01.040
