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盐和有机酸对肉品嫩度的影响 被引量:11

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摘要 嫩度是肉品的主要感官特征之一。盐和有机酸嫩化是简单有效的嫩化方法。本文综述了盐和有机酸的嫩化作用 。
出处 《肉类工业》 2002年第10期13-15,共3页 Meat Industry
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