不同NaCl浓度条件下亚麻籽胶对肉糜乳化凝胶特性的影响

冯美琴，刘雯燕，孙健，徐幸莲，周光宏

Effect of Flaxseed Gum on the Emulsifiedying and Gelling Properties of Comminuted Meat with Different NaCl Concentrations

FENG Meiqin, LIU Wenyan, SUN Jian, XU Xinglian, ZHOU Guanghong

食品科学 . 2018, (24): 48 -53 . DOI: 10.7506/spkx1002-6630-201824008