Effects of 7S to 11S ratio of soybean globulin protein on the quality of chicken meatball

ZHANG Ming-cheng,ZHOU Feng-chao,ZHANG Chun-hua

Food and Fermentation Industries ›› 2016, Vol. 42 ›› Issue (9) : 137.

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PDF(1737 KB)
Food and Fermentation Industries ›› 2016, Vol. 42 ›› Issue (9) : 137.

Effects of 7S to 11S ratio of soybean globulin protein on the quality of chicken meatball

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2016, 42(9): 137

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