大豆分离蛋白在肉制品中的应用研究

doi:10.7506/rlyj1001-8123-200601009

Download: PDF (155 KB) HTML (1 KB)
Export: BibTeX | EndNote (RIS)

Abstract This article mainly studied classification,construction,processing technology,functionalcharacterizations of soybean isolated protein and its applications in meat products.According tocurrent study states and present problem, the applications of SPI in meat product are proposed.

Key words： soybean protein isolated applications meat product study advance

:

TS251

	Service

	E-mail this article
	Add to my bookshelf
	Add to citation manager
	E-mail Alert
	RSS
	Articles by authors
	Li Yuzhen
	Lin Qinlu
	Xiao Huaiqiu

Cite this article:

Li Yuzhen,Lin Qinlu,Xiao Huaiqiu. Study advance on soybean protein isolated and its applications in meat product[J]. Meat Research, 2006, 20(1): 26-30.

URL:

https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200601009 OR https://www.rlyj.net.cn/EN/Y2006/V20/I1/26

[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.