腌制方式对牛肉肌原纤维蛋白特性及水分分布的影响
高子武, 吴丹璇, 王恒鹏, 吴鹏, 屠明亮, 许志诚, 孟祥忍
Effects of curing process on myofibrillar protein characteristics and water distribution of beef
GAO Ziwu, WU Danxuan, WANG Hengpeng, WU Peng, TU Mingliang, XU Zhicheng, MENG Xiangren
食品与发酵工业
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2021, (24): 179
-186
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DOI: 10.13995/j.cnki.11-1802/ts.027285
