响应面法优化猪肉盐溶蛋白热诱导凝胶工艺的研究
白艳红1,刘永吉2,张小燕1,赵电波1,杨公明1,3,励建荣2
ptimization of Heat-induced Gelling of Pork Salt-soluble Protein Using Response Surface Methodology
BAI Yan-hong1 LIU Yong-ji2 ZHANG Xiao-yan1 ZHAO Dian-bo1 YANG Gong-ming1,3 LI Jian-rong2
食品科学 . 2009, (20): 38 -43 .  DOI: 10.7506/spkx1002-6300-200920003