蒜粉添加量对猪肉盐溶蛋白凝胶特性的影响

栗俊广，李增，蒋爱民*，周佺，曲直，吴兰芳

Effect of Garlic Powder on Properties of Heat-induced Gel from Porcine Salt-soluble Protein

LI Jun-guang，LI Zeng，JIANG Ai-min*，ZHOU Quan，QU Zhi，WU Lan-fang

食品科学 . 2013, (17): 15 -18 . DOI: 10.7506/spkx1002-6630-201317004