Effect of γ-Polyglutamic Acid on Gelation Properties of Minced Chicken Breast Meat
BAI Dengrong, WEN Jiajia, HE Xuehua, SHANG Yongbiao,
(1. College of Food Science, Southwest University, Chongqing 400715, China; 2. Laboratory of Quality and Safety Risk Assessment for Agro-Products on Storage and Preservation (Chongqing), Ministry of Agriculture, Chongqing 400715, China; 3. Chongqing Engineering Research Center for Special Foods, Chongqing 400715, China)
BAI Dengrong, WEN Jiajia, HE Xuehua, SHANG Yongbiao,. Effect of γ-Polyglutamic Acid on Gelation Properties of Minced Chicken Breast Meat[J]. FOOD SCIENCE, 2017, 38(15): 158-164.