肉制品中四种嘌呤含量在水煮过程中的变化

王新宴, 凌云, 储晓刚, 周平

Effects of Boil Processing on Content of Four Kinds of Purines in Meat Products

WANG Xin-Yan, LING Yun, CHU Xiao-Gang, ZHOU Ping

食品科学 . 2008, (7): 67 -69 .