@article{孔保华:92, author = {[孔保华, 马芙俊, 刁亚琨]}, title = {粘结剂使用条件对重组牛肉品质的影响}, publisher = {食品科学}, year = {2012}, journal = {食品科学}, volume = {33}, number = {1}, eid = {92}, pages = {92-97}, keywords = {

反应条件;重组牛肉;品质;转谷氨酰胺酶;酪蛋白酸钠

}, doi = https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-201201018 }