Effect of Partially Substituting NaCl by Calcium Diglutamate on Heat-Induced Gelation and Emulsification Properties of Rabbit Myofibrillar Proteins
CHANG Chen-xi, ZOU Yu-feng, CAO Jin-xuan, XU Xing-lian, ZHOU Guang-hong
FOOD SCIENCE . 2014, (7): 1 -6 .  DOI: 10.7506/spkx1002-6630-201407001