不同脂肪添加量的牛肉饼在反复冻融过程中的品质变化

朱迎春，王水晶，马俪珍，党晓燕，王洋

Quality Changes of Beef Patties with Different Fat Contents during Multiple Freeze-Thaw Cycles

ZHU Yingchun, WANG Shuijing, MA Lizhen, DANG Xiaoyan, WANG Yang

食品科学 . 2017, (11): 174 -181 . DOI: 10.7506/spkx1002-6630-201711028