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Effect of pH,Sodium Chloride Concentration and Heating Temperature on Textural Properties of Pork Homogenate Gelation
Wang Yi-juan, Yu Xiao-ling, Li Xue-bin, Ma Han-jun, Duan Hu, Pan Run-Shu, Ma Jing-yan
Food and Fermentation Industries ›› 2011, Vol. 37 ›› Issue (12) : 183-188.
Effect of pH,Sodium Chloride Concentration and Heating Temperature on Textural Properties of Pork Homogenate Gelation
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