المؤلفون: YU Qingqing, LIU Jiao, HONG Hui, GAO Ruichang, BAO Yulong

المصدر: Shipin Kexue, Vol 44, Iss 5, Pp 241-247 (2023)

مصطلحات موضوعية: water-holding capacity, myofibrillar protein, net charge, microstructure, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-5-029.pdf; https://doaj.org/toc/1002-6630

URL الوصول: https://doaj.org/article/23f54aeda7f447cb85851bcfdd553023