Effect of Amyloid Protein Fibrils on the Quality of Frozen Minced Meat

被引：0
|
作者：
Wu, Xiao [1 ]
Liu, Zhanghanyu [2 ]
Liu, Shuo [2 ]
Wang, Mengting [2 ]
Sun, Xiaoshuai [3 ]
Li, Teng [2 ]
机构：
[1] Huzhou Agricultural Product Quality and Safety Center, Huzhou,313000, China
[2] School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou,310018, China
[3] Huzhou Synear Co. Ltd., Huzhou,313000, China
来源：
Shipin Kexue/Food Science | 2024年 / 45卷 / 24期
关键词：
D O I：
10.7506/spkx1002-6630-20240520-161
中图分类号：
学科分类号：
摘要：
34
引用
收藏
页码：61 / 68
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