Effect of Regenerated Cellulose-Whey Protein Isolate Emulsion on the Quality of Emulsified Sausages

被引：0
|
作者：
Zhao, Yinyu [1 ]
Tian, Xiaona [1 ]
Zhou, Guanghong [1 ]
Zhang, Wangang [1 ]
机构：
[1] Key Laboratory of Meat Processing and Quality Control, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing,210095, China
来源：
Shipin Kexue/Food Science | 2019年 / 40卷 / 10期
关键词：
D O I：
10.7506/spkx1002-6630-20180314-182
中图分类号：
学科分类号：
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页码：15 / 20
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