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中文
Meat Research
2007
,
Vol. 21
Issue (6)
: 40-43
DOI
: 10.7506/rlyj1001-8123-200706015
Application Research
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Fat Substitute and Its Application in Food Industry
Meng Lingyi;Dai Ruitong
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Abstract
This article introduces the necessary,mechanism, variety,application and current problems of fat substitute.
Key words
：
fat substitute fat mimetic combination fat mechanism
PACS:
TS201.1
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Meng Lingyi
Dai Ruitong
Cite this article:
Meng Lingyi,Dai Ruitong. Fat Substitute and Its Application in Food Industry[J]. Meat Research, 2007, 21(6): 40-43 https://doi.org/10.7506/rlyj1001-8123-200706015
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200706015
OR
https://www.rlyj.net.cn/EN/Y2007/V21/I6/40
[1]
ZHANG Wenhao, LENG Wei, ZHANG Longteng, HE Yanfu, LI Chuan, LI Qian.
Research Progress on the Formation Mechanism of the Characteristic Taste of Fermented Aquatic Products
[J]. Meat Research, 2026, 40(6): 68-79.
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
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2007, Vol. 21 Issue (6): 40-43 DOI: 10.7506/rlyj1001-8123-200706015
