Effect of key processing point of western-style ham on the structure and flavor adsorption capacity of myofibrillar protein

doi:10.13995/j.cnki.11-1802/ts.022756

HU Ke, CHANG Rui, ZHU Qiujin, TANG Pengyu, LIU Chunli, SONG Li, DENG Li, HU Ping, HE Laping, ZENG Xuefeng, YE Chun

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (6) : 163-169.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (6) : 163-169. DOI: 10.13995/j.cnki.11-1802/ts.022756

Effect of key processing point of western-style ham on the structure and flavor adsorption capacity of myofibrillar protein

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(6): 163-169 https://doi.org/10.13995/j.cnki.11-1802/ts.022756

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Received	Published
2019-11-08	2020-03-25
Issue Date
2020-04-24

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