食品科学
  
  
Office Online
Quick Search
Adv Search
FOOD SCIENCE  2019, Vol. 40 Issue (10): 15-20    DOI: 10.7506/spkx1002-6630-20180314-182
Food Chemistry Current Issue | Archive | Adv Search |
Effect of Regenerated Cellulose-Whey Protein Isolate Emulsion on the Quality of Emulsified Sausages
ZHAO Yinyu, TIAN Xiaona, ZHOU Guanghong, ZHANG Wangang*
Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
Copyright © 2010  Editorial By Food Science
Supported by:Beijing Magtech Co.ltd  Email:support@magtech.com.cn