羊肝蛋白稳定性及NaCl质量分数对其功能特性的影响 / Stability of sheep liver protein and effects of NaCl concentration on its functional characteristics
- Resource Type
- Academic Journal
- Source
- 食品与机械 / Food & Machinery. 37(3):1-6
- Subject
水溶性蛋白 盐溶性蛋白 NaCl 稳定性 乳化性 起泡性 - Language
- Chinese
- ISSN
- 1003-5788