微波加热及NaCl添加量对牦牛肉糜凝胶特性和保水性的影响

陈驰，唐善虎，李思宁，王柳，侯晓卫

Effect of Microwave Heating and NaCl Content on Texture Properties and Water-Holding Capacity of Ground Yak Meat

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食品科学 . 2016, (21): 67 -72 . DOI: 10.7506/spkx1002-6630-201621012