离子强度对猪肉肌原纤维蛋白乳化特性和理化特性的影响

吴菊清1，邵俊花2，魏朝贵1，徐幸莲1，周光宏1

Effect of Ionic Strength on Emulsifying and Physico-chemical Properties of Pork Myofibrillar Protein

WU Ju-qing1, SHAO Jun-hua2, WEI Chao-gui1, XU Xing-lian1, ZHOU Guang-hong1,*

食品科学 . 2014, (23): 14 -19 . DOI: 10.7506/spkx1002-6630-201423003