超高压处理对低磷酸盐鸡胸肉盐溶蛋白质凝胶的影响

李莹，王鹏，徐幸莲*

Effect of High Pressure Processing (HPP) on Gel Properties of Salt-Soluble Proteins from Low Polyphosphate Chicken Breast

LI Ying，WANG Peng，XU Xing-lian*

食品科学 . 2013, (5): 60 -66 . DOI: 10.7506/spkx1002-6630-201305013