Study on the emulsification characteristics of beef myofibrillar protein at different sampling sites

doi:10.13995/j.cnki.11-1802/ts.029306

HE Yueshan, MA Changming, SHI Rui, ZHAO Gaiming, ZHU Chaozhi, YUAN Xiaoyu, YU Xiaoling

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (24) : 91-96.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (24) : 91-96. DOI: 10.13995/j.cnki.11-1802/ts.029306

Study on the emulsification characteristics of beef myofibrillar protein at different sampling sites

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(24): 91-96 https://doi.org/10.13995/j.cnki.11-1802/ts.029306

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Received	Revised	Published
2021-09-09	2021-12-09	2022-12-25
Issue Date
2023-01-06

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