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中文
Meat Research
1998
,
Vol. 12
Issue (2)
: 29-31
DOI
: 10.7506/rlyj1001-8123-199802013
Additive Agent
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Received:
20 December 2017
PACS:
TS202
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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-199802013
OR
https://www.rlyj.net.cn/EN/Y1998/V12/I2/29
[1]
SUN Dandan, JIANG Yiqi, LUO Xin, WANG Xiujiang, MAO Yanwei, YANG Xiaoyin, ZHANG Yimin, LIANG Rongrong.
Influence of Amount and Hydration Ratio of Added Quinoa Flour on the Gel Properties of Pork Myofibrillar Protein and the Quality of Emulsified Sausage
[J]. Meat Research, 2026, 40(5): 10-18.
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1998, Vol. 12 Issue (2): 29-31 DOI: 10.7506/rlyj1001-8123-199802013
