Optimization of polysaccharide gel formula for high elasticity quick-frozen lean pork meatballs

WANG Wei-jun, TONG Qun-yi

Food and Fermentation Industries ›› 2013, Vol. 39 ›› Issue (11) : 142-146.

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Food and Fermentation Industries ›› 2013, Vol. 39 ›› Issue (11) : 142-146. DOI: 10.13995/j.cnki.11-1802/ts.2013.11.039
Food and Fermentation Industries

Optimization of polysaccharide gel formula for high elasticity quick-frozen lean pork meatballs

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2013, 39(11): 142-146 https://doi.org/10.13995/j.cnki.11-1802/ts.2013.11.039

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