Effects of Mustard Crude Polysaccharides on Texture Property and Oxidative Stability of Beef Emulsion.
| Autor: | ZHANG Ying -ping, GA0 Ai-wu, CHENG Li-xin, MA Man-ping, ZHANG Yi-fe, LI Yun-hua, Fengying, YUE Lin-fang |
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| Zdroj: | Animal Husbandry & Feed Science (Inner Mongolia); 2022, Vol. 43 Issue 2, p95-104, 10p |
| Databáze: | Complementary Index |
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