钠替代条件下鸡胸腿肉肌原纤维蛋白热致凝胶性质的流变及拉曼光谱特征
王 鹏,陈 林,孙 健,康壮丽,夏天兰,徐幸莲*,周光宏
Rheological and Raman Spectroscopic Characteristics of Heat-induced Chicken Myofibrillar Protein Gel Influenced by Sodium Substitution and Muscle Type
WANG Peng,CHEN Lin,SUN Jian,KANG Zhuang-li,XIA Tian-lan,XU Xing-lian*,ZHOU Guang-hong
食品科学
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2013, (21): 30
-35
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DOI: 10.7506/spkx1002-6630-201321007