降脂蛋黄酱超高压处理提升黏度、分散性和稳定性分析

张星，潘见，王曦，张恩广

Ultra High Pressure Treatment for Improvement of Viscosity, Dispersion and Stability of Low Fat Mayonnaise

ZHANG Xing, PAN Jian, WANG Xi, ZHANG Enguang

食品科学 . 2016, (16): 88 -93 . DOI: 10.7506/spkx1002-6630-201616014