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中文
Meat Research
2000
,
Vol. 14
Issue (3)
: 16-18
DOI
: 10.7506/rlyj1001-8123-200003005
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A Study on Factors Affecting the Water Holding Capacity of Meat and Meat Products
Liu Guanyong
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Abstract
Factors affecting the water holding capacity(WHC) of meat products,as well as ways for increasing the WHC,are discussed from the point of view of raw material,technology and additives.
Key words
：
meat product
water holding capacity
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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200003005
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https://www.rlyj.net.cn/EN/Y2000/V14/I3/16
[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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2000, Vol. 14 
