γ-聚谷氨酸对鸡肉糜凝胶特性的影响

白登荣，温佳佳，贺雪华，尚永彪,

Effect of γ-Polyglutamic Acid on Gelation Properties of Minced Chicken Breast Meat

BAI Dengrong, WEN Jiajia, HE Xuehua, SHANG Yongbiao,

食品科学 . 2017, (15): 158 -164 . DOI: 10.7506/spkx1002-6630-201715026