Effect of Ionic Strength on Emulsifying and Physico-chemical Properties of Pork Myofibrillar Protein
WU Ju-qing1, SHAO Jun-hua2, WEI Chao-gui1, XU Xing-lian1, ZHOU Guang-hong1,*
FOOD SCIENCE . 2014, (23): 14 -19 .  DOI: 10.7506/spkx1002-6630-201423003