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中文
Meat Research
1999
,
Vol. 13
Issue (3)
: 12-12
DOI
: 10.7506/rlyj1001-8123-199903004
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Evaluating the Double Protein Sausage
Zhao Guangmin
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Abstract
The significance of developing the Double Protein Sausage is briefly accounted .It is isdicated that the product has a great vitality and a broad market .
Key words
：
the Double Protein Sausage
soya protein
evaluation
:
TS251.65
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Zhao Guangmin
Cite this article:
Zhao Guangmin. Evaluating the Double Protein Sausage[J]. Meat Research, 1999, 13(3): 12-12.
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-199903004
OR
https://www.rlyj.net.cn/EN/Y1999/V13/I3/12
[1]
CAO Su-wen;ZHANG Mo;YANG Yu-ling;YOU Yuan.
Effects of Ingredients in Chicken Breast Surimi on Starch Retrogradation
[J]. Meat Research, 2014, 28(3): 5-9.
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1999, Vol. 13 
