摘要
本文从原料、工艺、添加剂等方面阐明了影响肉与肉制品系水力的因素和提高途径。
Factors affecting the water holding capacity(WHC) of meat products,as well as ways for increasing the WHC,are discussed from the point of view of raw material,technology and additives.
出处
《肉类研究》
2000年第3期16-18,共3页
Meat Research
