大豆蛋白在肉制品中的应用

doi:10.7506/rlyj1001-8123-201010014

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Abstract More and more soybean protein has been used into meat products. Nutrition and quality of the meat products are both raised for its distinct features. This paper expanded the preparation, features and use process of soybean protein as a food addidive.

Key words： soybean protein features application

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	Articles by authors
	TAN Shuqiong
	WANG Ting

Cite this article:

TAN Shuqiong,WANG Ting. Application of Soybean Protein in Meat Products[J]. Meat Research, 2010, 24(10): 67-69.

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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-201010014 OR https://www.rlyj.net.cn/EN/Y2010/V24/I10/67

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