Effect of oxidation degree on physiochemical properties and gelling water distribution of pork myofibrillar protein

doi:10.13995/j.cnki.11-1802/ts.018135

LI Ling, GUO Yanyun, ZHOU Yi

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (6) : 97-103.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (6) : 97-103. DOI: 10.13995/j.cnki.11-1802/ts.018135

Effect of oxidation degree on physiochemical properties and gelling water distribution of pork myofibrillar protein

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(6): 97-103 https://doi.org/10.13995/j.cnki.11-1802/ts.018135

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Received	Published
2018-06-27	2019-03-25
Issue Date
2019-04-18

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