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
FOOD SCIENCE
.
2018, (5): 71
-75
.
DOI: 10.7506/spkx1002-6630-201805011
