谷氨酰胺转胺酶和脂肪酶的使用量对中式香肠品质的影响
刘 婷,胡冠蓝,何栩晓,邓绍林,李春保,徐幸莲,史百鸣
Effects of Transglutamnase and Lipase on the Characteristics of Chinese Sausage
LIU Ting, HU Guan-lan, HE Xu-xiao, DENG Shao-lin, LI Chun-bao, XU Xing-lian, SHI Bai-ming
食品科学 . 2014, (5): 43 -47 .  DOI: 10.7506/spkx1002-6630-201405009