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产品 > 加工制品 > 动物制品 > 肉制品 > 肉糜

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void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc

创建: 2002-12-12T00:00:00Z

skos:notation: 28356

肉糜  

定义

  • Meat emulsion is a two-phase system, with the dispersed phase consisting of either solid or liquid fat particles and the continuous phase being the water containing salts and dissolved, gelled and suspended proteins. Thus they can be classified as oil-in-water emulsion.

    来源: https://en.wikipedia.org/wiki/Meat_emulsion

    创建: 1/28/22

    (en)

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http://aims.fao.org/aos/agrovoc/c_28356

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