不同部位牛肉肌原纤维蛋白乳化特性研究
何悦珊, 马长明, 师瑞, 赵改名, 祝超智, 原晓喻, 余小领
Study on the emulsification characteristics of beef myofibrillar protein at different sampling sites
HE Yueshan, MA Changming, SHI Rui, ZHAO Gaiming, ZHU Chaozhi, YUAN Xiaoyu, YU Xiaoling
食品与发酵工业
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2022, (24): 91
-96
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DOI: 10.13995/j.cnki.11-1802/ts.029306
