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中文
Meat Research
1995
,
Vol. 9
Issue (4)
: 37-41
DOI
: 10.7506/rlyj1001-8123-199504015
Additive Agent
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Received:
13 February 2018
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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-199504015
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https://www.rlyj.net.cn/EN/Y1995/V9/I4/37
[1]
MENG Zhiming, LIU Ying, XI Yueyang, ZHU Yingchun.
Effect of Quinoa Protein on Gel Properties of Pork Myofibrillar Protein in Low-Sodium Salt System
[J]. Meat Research, 2023, 37(5): 31-38.
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1995, Vol. 9 Issue (4): 37-41 DOI: 10.7506/rlyj1001-8123-199504015
