真空低温烹饪温度对肌原纤维蛋白凝胶特性和结构的影响
李甜甜, 谭青玲, 卢家维, 吴淼, 叶柯, 夏杨毅
Effects of sous-vide cooking temperature on gelling properties and structure of myofibrillar protein
LI Tiantian, TAN Qingling, LU Jiawei, WU Miao, YE Ke, XIA Yangyi
食品与发酵工业
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2024, (18): 240
-246
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DOI: 10.13995/j.cnki.11-1802/ts.036826