转谷氨酰胺酶及非肉蛋白对糜状肉制品质构性能的影响

转谷氨酰胺酶及非肉蛋白对糜状肉制品质构性能的影响的英文翻译

基本释义

• Effect of transglutaminase and non-meat proteins on texture of minced meat products