Effect of Partially Substituting NaCl with KCl or MgCl2 on Emulsion Gel Properties of Pork Myofibrillar Protein
WEI Chao-gui, WU Ju-qing, SHAO Jun-hua, XU Xing-lian, ZHOU Guang-hong
FOOD SCIENCE . 2014, (5): 89 -95 .  DOI: 10.7506/spkx1002-6630-201405018