Rheological and Raman Spectroscopic Characteristics of Heat-induced Chicken Myofibrillar Protein Gel Influenced by Sodium Substitution and Muscle Type
WANG Peng，CHEN Lin，SUN Jian，KANG Zhuang-li，XIA Tian-lan，XU Xing-lian*，ZHOU Guang-hong
FOOD SCIENCE . 2013, (21): 30 -35 .  DOI: 10.7506/spkx1002-6630-201321007