加热速率对鸡胸肉匀浆物凝胶特性影响

加热速率对鸡胸肉匀浆物凝胶特性影响

代佳佳，韩敏义，徐幸莲，周光宏

Effects of Heating Methods on Gel Properties of Chicken Muscle Homogenate

DAI Jia-jia, HAN Min-yi, XU Xing-lian, ZHOU Guang-hong

食品科学 . 2014, (5): 18 -22 . DOI: 10.7506/spkx1002-6630-201405004