Optimization of calcium chloride, ficin and kiwifruit protease tenderization system to improve the tenderness and water holding capability of rabbit meat
LI Mingqi, HE Zhifei, LI Shaobo, LI Ranran, LI Hongjun
Food and Fermentation Industries . 2019, (18): 120 -129 .  DOI: 10.13995/j.cnki.11-1802/ts.021040

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