机译:冻融循环下用不同脂肪添加的快速冷冻猪肉肉豆蔻蛋白质热稳定性和结构的变化
College of Food Science Northeast Agricultural University Harbin Heilongjiang 150030 China;
College of Food Science Northeast Agricultural University Harbin Heilongjiang 150030 China;
College of Food Science Northeast Agricultural University Harbin Heilongjiang 150030 China;
College of Food Science Northeast Agricultural University Harbin Heilongjiang 150030 China;
College of Food Science Northeast Agricultural University Harbin Heilongjiang 150030 China;
College of Food Science Northeast Agricultural University Harbin Heilongjiang 150030 China;
Pork patties; Freeze-thaw cycles; Fat addition; Thermal stability; Protein structure;