淀粉在肉制品加工中的作用和选择

doi:10.7506/rlyj1001-8123-200203011

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Abstract ABSTARCT The rational application of starch in meat product is briefly introduced.Comparing with the original starch,the modified starch is more advantageous in meat product.

Key words： starch meat product

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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200203011 OR https://www.rlyj.net.cn/EN/Y2002/V16/I3/23

[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.