Effects of Sodium Tripolyphosphate, Microbial Transglutaminase and Enzyme-hydrolyzed Soy Protein Fraction on the Quality of Cooked Pork Batter by Response Surface Methodology
Huang, Xingjian, Yi, Tian, Yang, Fang, Xu, Can, Li, Gan, Hu, Wanfeng, Bi, Dingren, Pan, SiyiVolume:
6
Language:
english
Journal:
Advance Journal of Food Science and Technology
DOI:
10.19026/ajfst.6.189
Date:
November, 2014
File:
PDF, 254 KB
english, 2014