影响猪血浆蛋白热诱导凝胶质构特性及持水性因素的研究

孔保华1，张立娟1，刁新平2

Factors Affecting Textural Properties and Water-holding Capacity of Heat-induced Gels of Porcine Blood Plasma Protein

KONG Bao-hua1，ZHANG Li-juan1，DIAO Xin-ping2

食品科学 . 2010, (7): 75 -80 . DOI: 10.7506/spkx1002-6300-201007017