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中文
Meat Research
2002
,
Vol. 16
Issue (4)
: 27-27
DOI
: 10.7506/rlyj1001-8123-200204010
Additive Agent
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The Application of Linseed Mucus and Linseed Protein for Low Temperature Meat Products
Jinyu Group
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Abstract
A evaluation has been conducted about the application of the linseed mucus and linseed protein in the toasted sausage and pressed ham.The result shows that these two additives can increas e the water-holding capacity and the productivity.
Key words
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Linseed mucus
Lins eed protein
Meat products
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Jinyu Group
Cite this article:
Jinyu Group. The Application of Linseed Mucus and Linseed Protein for Low Temperature Meat Products[J]. Meat Research, 2002, 16(4): 27-27.
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200204010
OR
https://www.rlyj.net.cn/EN/Y2002/V16/I4/27
[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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2002, Vol. 16 
