ptimization of Heat-induced Gelling of Pork Salt-soluble Protein Using Response Surface Methodology
BAI Yan-hong1 LIU Yong-ji2 ZHANG Xiao-yan1 ZHAO Dian-bo1 YANG Gong-ming1,3 LI Jian-rong2
FOOD SCIENCE . 2009, (20): 38 -43 .  DOI: 10.7506/spkx1002-6300-200920003