大豆分离蛋白添加量对低盐木质化鸡肉糜凝胶特性的影响
赵泽润,邢通,赵雪,徐幸莲
Effect of Addition of Soy Protein Isolate on the Gelation Properties of Low-salt Wooden Chicken Breast Meat Batter
ZHAO Zerun, XING Tong, ZHAO Xue, XU Xinglian
食品科学
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2022, (6): 49
-56
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DOI: 10.7506/spkx1002-6630-20210417-242