Effects of Carrageenan and Xanthan Concentration on Cooking Loss and Gelling Capacity of Transgluminase-Treated PSE Rabbit Meat Batters
YU Jian-hang, XIA Yang-yi, SHANG Yong-biao, LI Hong-jun
FOOD SCIENCE . 2014, (15): 77 -81 .  DOI: 10.7506/spkx1002-6630-201415016