冷却鸡肉保水性评定指标标准化及其与肉色、嫩度和pH24 h相关性研究

魏心如，赵颖，韩敏义，王鹏，徐幸莲*，周光宏

Harmonized Methodology for Evaluating the Water-Holding Capacity of Chicken Breast and Its Correlation with Meat Color, Tenderness and pH24 h

WEI Xin-ru, ZHAO Ying, HAN Min-yi, WANG Peng, XU Xing-lian*, ZHOU Guang-hong

食品科学 . 2014, (21): 50 -56 . DOI: 10.7506/spkx1002-6630-201421011