Correlation between Water-holding Capacity and Textural Properties of Chicken Sausage Products Added with Sodium Caseinase under the Treatment of High Hydrostatic Pressure
CHEN Jian-liang，RUI Han-ming，QIU Zhi-min
FOOD SCIENCE . 2010, (5): 52 -57 .  DOI: 10.7506/spkx1002-6300-201005013