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中文
Meat Research
1999
,
Vol. 13
Issue (4)
: 39-43
DOI
: 10.7506/rlyj1001-8123-199904015
Processing Technology
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Application of Soya Protein in Meat Products
Chu Hongbin
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Abstract
The nutritional value and functional properties of soya protein are detailed .Also ,the adding ways and points for application of soya proteins into meat products are cleared .
Key words
：
soya protein
meat products
functional property
nutritional value
application
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Chu Hongbin
Cite this article:
Chu Hongbin. Application of Soya Protein in Meat Products[J]. Meat Research, 1999, 13(4): 39-43.
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-199904015
OR
https://www.rlyj.net.cn/EN/Y1999/V13/I4/39
[1]
XING Wei, LIU Guanyong, NIU Baokun, ZHANG Rui, WANG Ruihao.
Research Progress on the Effects of Microorganisms on the Fermentation of Meat Products
[J]. Meat Research, 2023, 37(4): 61-68.
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
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1999, Vol. 13 
