复合磷酸盐、谷氨酰胺转氨酶、大豆分离蛋白对新型鸭肉火腿保水特性和感官品质的影响

聂晓开，邓绍林，周光宏，徐幸莲

Effects of Compound Phosphate, Transglutaminase, and Soybean Protein Isolate on Water-Holding Capacity and Sensory Quality of Duck Ham

NIE Xiaokai, DENG Shaolin, ZHOU Guanghong, XU Xinglian

食品科学 . 2016, (1): 50 -55 . DOI: 10.7506/spkx1002-6630-201601010