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Effect of Electrostatic Field-Assisted Freezing-Thawing on Water-Holding Capacity and Physicochemical Characteristics of Beef Muscle Proteins

SHANG Ke, YANG Fangwei, LI Xia, ZHANG Chunhui, QIAN Shuyi, SUN Zhen

食品科学 . 2018, (3): 157 -162 . DOI: 10.7506/spkx1002-6630-201803024