反复冻融的猪肉蛋白对N-亚硝胺形成量的影响

杨华，张甜，孟培培，马俪珍

Relationship between the Formation of N-Nitrosamine and Proteins in Repeatedly Frozen-Thawed Pork

YANG Hua, ZHANG Tian, MENG Peipei, MA Lizhen

食品科学 . 2017, (1): 92 -98 . DOI: 10.7506/spkx1002-6630-201701015