中文

赵迪

Associate Professor Supervisor of Master's Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Engineering
Professional Title:Associate Professor
Alma Mater:华南理工大学

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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:

7.516
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
Correspondence Author:

ZD
Document Code:

2c9e868c93e792030193ec4c80df4891
Volume:

463
Translation or Not:

no
Date of Publication:

2025-01-15

Next One:Effect of fat concentration on protein digestibility of Chinese sausage.