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中文
Meat Research
2007
,
Vol. 21
Issue (1)
: 15-17
DOI
: 10.7506/rlyj1001-8123-200701004
Practical Technology
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Application of Colloid in High-temperature Ham Sausage
YinLuqin;XuBaocai;YangMing
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YinLuqin
XuBaocai
YangMing
Cite this article:
YinLuqin,XuBaocai,YangMing. Application of Colloid in High-temperature Ham Sausage[J]. Meat Research, 2007, 21(1): 15-17.
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200701004
OR
https://www.rlyj.net.cn/EN/Y2007/V21/I1/15
[1]
LI Xinyue, CAO Juanquan, XU Jing, TU Kang, WU Jie.
Effects of Ultrasonic-Assisted Curing on Eating Quality and Gel Properties of Minced Pork
[J]. Meat Research, 2022, 36(8): 21-28.
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2007, Vol. 21 Issue (1): 15-17 DOI: 10.7506/rlyj1001-8123-200701004
