Abstract：Due to their high nutritional value and excellent functional properties, vegetable protein and milk protein have been
widely used in meat industry as food ingredients. This paper describes the main features and functions of vegetable protein and
milk protein and their recent applications in meat processing are reviewed.
郭玉华；李钰金. 植物蛋白与乳蛋白在肉制品加工中的应用[J]. 肉类研究, 2011, 25(5): 28-32.
GUO Yu-hua;LI Yu-jin. Application of Vegetable Protein and Milk Protein in Meat Industry: A Review. Meat Research, 2011, 25(5): 28-32.
2011, Vol. 25 
