Abstract：ABSTARCT The rational application of starch in meat product is briefly introduced.Comparing with the original starch,the modified starch is more advantageous in meat product.
施申文；汪世林. 淀粉在肉制品加工中的作用和选择[J]. 肉类研究, 2002, 16(3): 23-24 https://doi.org/10.7506/rlyj1001-8123-200203011
Shi Shenwen. Function and Selection of Starch in Meat Processing. Meat Research, 2002, 16(3): 23-24 https://doi.org/10.7506/rlyj1001-8123-200203011
2002, Vol. 16 
