猪血浆蛋白乳化棕榈油对猪肉糜凝胶特性的影响

朱东阳，康壮丽，何鸿举，胡明明，黄清吉，马汉军，赵改名，徐幸莲，王虎虎

Effect of Pre-Emulsified Palm Oil with Porcine Plasma Protein on Gel Characteristics of Pork Meat Batters

ZHU Dongyang1, KANG Zhuangli1,*, HE Hongju1,*, HU Mingming2, HUANG Qingji2, MA Hanjun1, ZHAO Gaiming3, XU Xinglian4, WANG Huhu4

食品科学 . 2018, (5): 71 -75 . DOI: 10.7506/spkx1002-6630-201805011