有机酸诱导和热诱导形成的秘鲁鱿鱼香肠的品质比较
密 更,闫宏伟,李钰金,励建荣
Quality Comparison of Dosidicus gigas Sausages with Heat- and Organic Acid-Induced Protein Gelation
MI Geng, YAN Hongwei, LI Yujin, LI Jianrong
食品科学
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2019, (1): 56
-61
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DOI: 10.7506/spkx1002-6630-20171227-338