超高压处理僵直前兔肉对其斩拌肉糜流变特性及蛋白二级结构的影响
薛思雯, 衣晓坤, 于小波, 徐幸莲
Effects of high pressure processing of pre-rigor rabbit muscles on dynamic rheological properties and protein secondary structures of the meat batters
XUE Siwen, YI Xiaokun, YU Xiaobo, XU Xinglian
食品与发酵工业
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2019, (6): 77
-82
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DOI: 10.13995/j.cnki.11-1802/ts.017738
