Effect of Pork Rib Soup Process Condition on the Dissolution Ratio of Protein

Li Xiaohua,Huang Xiaohong,Yu Xin,Huang Xuelian,Zhu Xiaoyan

Food and Fermentation Industries ›› 2008, Vol. 34 ›› Issue (10) : 106.

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PDF(257 KB)
Food and Fermentation Industries ›› 2008, Vol. 34 ›› Issue (10) : 106.

Effect of Pork Rib Soup Process Condition on the Dissolution Ratio of Protein

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2008, 34(10): 106

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