Fuzzy mathematics combined with response surface method to optimize the process of myofibrillar protein gelation in Sheldrake meat

ZHANG Zhi-fang,PAN Dao-dong,SUN Yang-ying,CAO Jin-xuan,ZENG Xiao-qun

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Food and Fermentation Industries ›› 2015, Vol. 41 ›› Issue (6) : 149.

Fuzzy mathematics combined with response surface method to optimize the process of myofibrillar protein gelation in Sheldrake meat

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2015, 41(6): 149

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