Partial substitution of NaCl with chloride salt mixtures: Impact on oxidative characteristics of meat myofibrillar protein and their rheological properties

Jiabao Zheng; Yurui Han; Ge Ge; Mouming Zhao; Weizheng Sun

doi:10.1016/j.foodhyd.2019.05.003

Partial substitution of NaCl with chloride salt mixtures: Impact on oxidative characteristics of meat myofibrillar protein and their rheological properties

著者: Jiabao Zheng, Yurui Han, Ge Ge, Mouming Zhao, Weizheng Sun - Food Hydrocolloids 2019 被引用: 119

Partial substitution of NaCl with chloride salt mixtures: Impact on oxidative characteristics of meat myofibrillar protein and their rheological properties | Litlas