Optimization of meat jelly properties from donkey skull by konjac gum/carrageenan mixtures
SUN Zekun, XIE Yunfei, YU Hang, YANG Fangwei, YAO Weirong
Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (1) : 146-152.
Optimization of meat jelly properties from donkey skull by konjac gum/carrageenan mixtures
{{custom_ref.label}} |
{{custom_citation.content}}
{{custom_citation.annotation}}
|
/
〈 | 〉 |