Effect of processing on protein degradation and quality of emulsion sausages

Food Bioscience - Tập 37 - Trang 100685 - 2020
Ning Zhu1,2, Shun-liang Zhang1,2, Bing Zhao1,2, Qian-rong Wu1,2, Hui-min Zhou1,2, Su Li1,2, Chao Qu1,2, Ai-dong Sun3, Xiao-ling Qiao1,2
1China Meat Food Research Center, Beijing, 100068, China
2Beijing Key Laboratory of Meat Processing Technology, Beijing, 100068, China
3Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China

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