Effect of Starter and Albumen on N-Nitrosamine Formation in Beef Patties

被引：0
|
作者：
Sun, Xueying [1 ]
Wang, Tian [1 ]
Liu, Jianlin [1 ]
Wang, Dan [1 ]
Zhang, Xiaorong [1 ]
Jin, Ye [1 ]
Zhao, Lihua [1 ]
机构：
[1] College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot,010018, China
来源：
Journal of Chinese Institute of Food Science and Technology | 2021年 / 21卷 / 09期
关键词：
31;
D O I：
10.16429/j.1009-7848.2021.09.019
中图分类号：
学科分类号：
摘要：
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页码：177 / 184
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