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中文
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, (
12
): 183 -188 . DOI: 10.13995/j.cnki.11-1802/ts.2011.12.046
