MgCl2对低钠盐κ-卡拉胶-肌球蛋白凝胶特性的影响

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Effect of MgCl2 on Gel Properties of Chicken Breast Myosin Containing κ-Carrageenan and Low-Sodium Salt

XIE Tingting, YAO Jing, LI Yueshuang, ZHOU Ying, PAN Jie, CHEN Conggui

食品科学 . 2017, (1): 35 -40 . DOI: 10.7506/spkx1002-6630-201701006