Effects of lecithin content on gel properties of pork meat batters atdifferent salt concentrations

doi:10.13995/j.cnki.11-1802/ts.021004

XIE Shengli, XIA Wenyin, MA Liang, DAI Hongjie, ZHOU Hongyuan,GUO Ting, YU Yong, ZHANG Yuhao

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (17) : 173-180.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (17) : 173-180. DOI: 10.13995/j.cnki.11-1802/ts.021004

Effects of lecithin content on gel properties of pork meat batters atdifferent salt concentrations

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(17): 173-180 https://doi.org/10.13995/j.cnki.11-1802/ts.021004

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