肌原纤维蛋白凝胶形成机理及影响因素的研究进展

夏秀芳1,2，孔保华1,*，张宏伟1

Research Progresses on Gel Formation Mechanism and Affecting Factors of Myofibrillar Protein

XIA Xiu-fang1,2 KONG Bao-hua1,* ZHANG Hong-wei1

食品科学 . 2009, (9): 264 -268 . DOI: 10.7506/spkx1002-6630-200909062