3种弱有机酸结合NaCl腌制对牛肉结缔组织滤渣胶原蛋白特性的影响
常海军, 周文斌, 朱建飞, 唐春红,
Effects of marination with three weak organic acids and NaCl on characteristics of connective tissue filtering residue collagen from beef muscle
CHANG Hai-jun, ZHOU Wen-bin, ZHU Jian-fei, TANG Chun-hong
食品与发酵工业
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2014, (06): 183
-186
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DOI: 10.13995/j.cnki.11-1802/ts.2014.06.031
