×
模态框（Modal）标题
在这里添加一些文本
Close
Close
Submit
Cancel
Confirm
×
模态框（Modal）标题
×
Toggle navigation
Home
About Journal
About Journal
Editorial Board
Editor-in-chief
Guidelines for Authors
Guidelines for Authors
Instruction for Authors
Pubication Ethics
Contact Us
中文
Effects of lecithin content on gel properties of pork meat batters atdifferent salt concentrations
XIE Shengli, XIA Wenyin, MA Liang, DAI Hongjie, ZHOU Hongyuan,GUO Ting, YU Yong, ZHANG Yuhao
Food and Fermentation Industries . 2019, (
17
): 173 -180 . DOI: 10.13995/j.cnki.11-1802/ts.021004
