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中文
Meat Research
2004
,
Vol. 18
Issue (1)
: 36-37
DOI
: 10.7506/rlyj1001-8123-200401007
Processing Technology
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Performance and Application of Additive Starch in Meat Products
Liu Shuzhen
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Abstract
In this article,meat products’technology of preparation using phosphate starch,the factor affecting the products’main target,the performance and the wide application in meat products were introduced.
Key words
：
phosphate starch
viscosity
moisture retaining
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Liu Shuzhen
Cite this article:
Liu Shuzhen. Performance and Application of Additive Starch in Meat Products[J]. Meat Research, 2004, 18(1): 36-37.
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200401007
OR
https://www.rlyj.net.cn/EN/Y2004/V18/I1/36
[1]
PENG Ling, YOU Juan, WANG Lan, LIAO Tao, XIONG Shanbai, YIN Tao.
Changes in Muscle Quality of Wuchang Bream during Live Transportation
[J]. Meat Research, 2022, 36(6): 42-47.
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2004, Vol. 18 
