大豆蛋白在调理肉制品中的应用

doi:10.7506/rlyj1001-8123-201012008

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Abstract This article major introduces the classification and functional properties of soy protein ,and the application of soy protein in prepared meat products.It’s also have a brief description of the soy protein’s role and use in prepared meat products .

Key words： soy protein prepared meat functional properties

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	Articles by authors
	ZHANG Xiaogong
	LU Jinfeng
	WANG Yajing
	CHENG Yuming

Cite this article:

ZHANG Xiaogong,LU Jinfeng,WANG Yajing, et al. The Application of Soy Protein in Prepared Meat Products[J]. Meat Research, 2010, 24(12): 34-36.

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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-201012008 OR https://www.rlyj.net.cn/EN/Y2010/V24/I12/34

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