NaCl对猪肉糜加工特性和蛋白质二级结构的影响

李可，赵颖颖，康壮丽，王虎虎，马汉军，徐幸莲

Effect of NaCl on Processing Characteristics and Protein Secondary Structures in Pork Meat Batters

LI Ke, ZHAO Yingying, KANG Zhuangli, WANG Huhu, MA Hanjun, XU Xinglian

食品科学 . 2017, (15): 77 -81 . DOI: 10.7506/spkx1002-6630-201715013