A Low-Field Nuclear Magnetic Resonance (LF-NMR) Study of Effect of High Pressure Processing on the Characteristics of Emulsion Type Sausages
YANG Hui-juan, HAN Min-yi, ZOU Yu-feng, XU Xing-lian, ZHOU Guang-hong
FOOD SCIENCE . 2014, (17): 53 -57 .  DOI: 10.7506/spkx1002-6630-201417011