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林静，张斌斌，王晓君，尚永彪

Changes in Functional Properties of Myofibrillar Protein in Frozen Rabbit Meat during Pending Process after Thawing

LIN Jing, ZHANG Binbin, WANG Xiaojun, SHANG Yongbiao

食品科学 . 2015, (23): 105 -110 . DOI: 10.7506/spkx1002-6630-201523020