Effect of Sugarcane Dietary Fiber on the Microstructure of Myofibrillar Protein Gel

于63rd International Congress of Meat Science and Technology
著者：
X. Zhuang Key Lab of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing 210095, China P.R.; guanghong.zhou@hotmail.com

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and
G.-H. Zhou Key Lab of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing 210095, China P.R.; guanghong.zhou@hotmail.com

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类型:
章节
Page Range:
583–584
DOI:
https://doi.org/10.3920/9789086868605_258

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