Harmonized Methodology for Evaluating the Water-Holding Capacity of Chicken Breast and Its Correlation with Meat Color, Tenderness and pH24 h
WEI Xin-ru, ZHAO Ying, HAN Min-yi, WANG Peng, XU Xing-lian*, ZHOU Guang-hong
FOOD SCIENCE . 2014, (21): 50 -56 .  DOI: 10.7506/spkx1002-6630-201421011