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Effects of glycinin basic polypeptide on sensory and physicochemical properties of chilled pork

Ying-Qiu Li1, Man Hao1, Jie Yang1

  • 12School of Food Science and Engineering, Qilu University of Technology, No. 3501 University Road of Changqing District, 250353 Jinan, Shandong Province, China.

Food Science and Biotechnology
|September 29, 2018
PubMed

Keywords:
biological preservativechilled porkglycinin basic polypeptidephysicochemical propertiessensory properties

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