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Preparation of High-Quality Fermented Fish Product
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减少乳清蛋白水解酸对制香肠的着色的影响

Shiro Takeda1,2,3, Teppei Kanda2, Abdulatef M Ahhmed4

  • 1School of Veterinary Medicine, Azabu University, Sagamihara 252-5201, Japan.

Foods (Basel, Switzerland)
|January 11, 2024
PubMed
概括

乳清蛋白水解剂 (WPH) 可以增强制肉的功效.

关键词:
亚酸盐的化物尼特洛西尔肌球蛋白是什么?发红的情况 发红的情况减少 减少 减少 减少香肠香肠是一种香肠.whey 蛋白质的水解酶

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