FOOD SCIENCE ›› 2023, Vol. 44 ›› Issue (19): 43-50.doi: 10.7506/spkx1002-6630-20220802-026
• Food Engineering • Previous Articles
CUI Xuhai, BAI Yun, XU Xinglian, ZHOU Yiru, BI Haidan, FENG Xiaohui
Published:
2023-11-07
CLC Number:
CUI Xuhai, BAI Yun, XU Xinglian, ZHOU Yiru, BI Haidan, FENG Xiaohui. Effects of Ultra-High Pressure Treatment and Vegetable Oil Addition on the Thermal Gelling Properties of Rabbit Myosin[J]. FOOD SCIENCE, 2023, 44(19): 43-50.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20220802-026
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