胶原抗冻肽对反复冻融牛肉饼品质的影响
张悦悦, 何龙, 王欣悦, 张丽, 韩玲, 余群力
Effect of collagen antifreeze peptides on the quality of beef patties during multiple freeze-thaw cycles
ZHANG Yueyue, HE Long, WANG Xinyue, ZHANG Li, HAN Ling, YU Qunli
食品与发酵工业
.
2025, (20): 26
-34
.
DOI: 10.13995/j.cnki.11-1802/ts.042185
