摘要
本文对肉质结构和变性淀粉的结构、理化性质和变性淀0粉在肉制品中的应用作了较详尽的介绍。
This article introduced the chenmical and physical characters of meat and modified starch,and also intro-duced their structure and application in the manufactured meat
出处
《肉类研究》
2004年第3期35-37,共3页
Meat Research
