Effect of carrageenan/locust bean gum on the properties of comminuted pork

被引：0
|
作者：
Zhuang, Pei-Rui [1 ]
Yang, Yuan-Yuan [2 ]
Sun, Wei-Zheng [2 ]
Chen, Chu-Rui [1 ]
机构：
[1] Guangdong Zhenmei Foods Group Co., Limited, Chaozhou 515637, China
[2] College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China
来源：
Modern Food Science and Technology | 2013年 / 29卷 / 05期
关键词：
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页码：986 / 988
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