有机酸诱导和热诱导形成的秘鲁鱿鱼香肠的品质比较

密更，闫宏伟，李钰金，励建荣

Quality Comparison of Dosidicus gigas Sausages with Heat- and Organic Acid-Induced Protein Gelation

MI Geng, YAN Hongwei, LI Yujin, LI Jianrong

食品科学 . 2019, (1): 56 -61 . DOI: 10.7506/spkx1002-6630-20171227-338