KCl和MgCl2部分替代NaCl对猪肉肌原纤维蛋白乳化凝胶特性的影响

魏朝贵，吴菊清，邵俊花，徐幸莲，周光宏

Effect of Partially Substituting NaCl with KCl or MgCl2 on Emulsion Gel Properties of Pork Myofibrillar Protein

WEI Chao-gui, WU Ju-qing, SHAO Jun-hua, XU Xing-lian, ZHOU Guang-hong

食品科学 . 2014, (5): 89 -95 . DOI: 10.7506/spkx1002-6630-201405018