中文

曾宪明

Lab Master

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Study as Master's Candidates
Degree:Master's Degree in Engineering
Professional Title:Lab Master
Alma Mater:南京农业大学

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Paper Publications Home >> Scientific Research >> Paper Publications

Replacement of backfat with vegetable oils or their oleogels in emulsion-type sausage significantly change the digestibility of meat protein

Release time:2024-12-25Hits:

Impact Factor:

9.7
Affiliation of Author(s):

食品科技学院
Journal:

FOOD CHEMISTRY
Co-author:

Liu Dengmei,Xu Yao,Zeng Xianming,Lv Bowen,Zhang Miao,Zhao Di,Li Chunbao
Document Code:

2c9e868c93e792030193ec4c80df4891
Volume:

463
Translation or Not:

no
Date of Publication:

2025-01-15

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Next One:Effects of leguminous plant protein types and amounts on the digestibility of meat protein in emulsion-type sausage