摘要
介绍了肉制品用磷酸酯淀粉的制备工艺 ,影响产品主要指标的因素 ,产品性能以及在肉制品中的广泛应用。
In this article,meat products'technology of preparation using phosphate starch,the factor affecting the products'main target,the performance and the wide application in meat products were introduced.
出处
《肉类研究》
2004年第1期36-37,共2页
Meat Research
