Effects of different kinds of fat substitutes on gel quality characteristics of yak meat surimi

MAO Yun; ZHOU Yuyu; LIU Jingya; CHEN Lianhong; WANG Lina; CAI Zijian; WANG Linlin

doi:10.13995/j.cnki.11-1802/ts.030443

MAO Yun, ZHOU Yuyu, LIU Jingya, CHEN Lianhong, WANG Lina, CAI Zijian, WANG Linlin

Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (6) : 227-234.

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Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (6) : 227-234. DOI: 10.13995/j.cnki.11-1802/ts.030443

Effects of different kinds of fat substitutes on gel quality characteristics of yak meat surimi

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 49(6): 227-234 https://doi.org/10.13995/j.cnki.11-1802/ts.030443

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Received	Revised	Published
2021-12-19	2022-02-09	2023-03-25
Issue Date
2023-04-14

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