不同质量比鸡胸肉、鸡腿肉混合肌原纤维蛋白的热诱导凝胶特性

陈昌，王鹏，徐幸莲

Heat-Induced Gel Prosperities of Mixed Chicken Breast and Leg Myofibrillar Proteins at Various Ratios

CHENChang，WANGPeng，XUXing-lian

食品科学 . 2012, (9): 58 -63 . DOI: 10.7506/spkx1002-6630-201209013