亲水胶体及其复配胶在肉制品中应用的研究进展

doi:10.7506/rlyj1001-8123-200804002

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Abstract The species and functional properties of hydrocolloids as well as their application in meat industry were summarized,in order to be useful for its further research.

Key words： Hydrocolloids Complex gum Functional properties Meat product Current status

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	Articles by authors
	Zhang Guo-cong
	Li Mei-tao
	Liu Huan
	Ma Chang-wei

Cite this article:

Zhang Guo-cong,Li Mei-tao,Liu Huan, et al. On Hydrocolloids and Its Complex Gums Used in Meat Products[J]. Meat Research, 2008, 22(4): 7-9.

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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200804002 OR https://www.rlyj.net.cn/EN/Y2008/V22/I4/7

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