Effect of functional complex sucrose co-crystallization on freeze-thaw stability of low-fat pork balls

ZUO Dan, CHEN Yixin, CHEN Zhiyan

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (24) : 306-313.

PDF(13175 KB)
PDF(13175 KB)
Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (24) : 306-313. DOI: 10.13995/j.cnki.11-1802/ts.043878

Effect of functional complex sucrose co-crystallization on freeze-thaw stability of low-fat pork balls

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations
{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(24): 306-313 https://doi.org/10.13995/j.cnki.11-1802/ts.043878

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
PDF(13175 KB)

Accesses

Citation

Detail
Sections
Recommended
Powered by Beijing Magtech Co. Ltd,.

/

〈 〉