Applying Response Surface Methodology to Optimize Tumbling Process of Rabbit Meat
WANG Zhaoming1, HE Zhifei1,2, YU Li1, HUANG Han1, WANG Shan1, XU Mingyue1, LI Hongjun1,2,*
FOOD SCIENCE . 2015, (18): 53 -57 .  DOI: 10.7506/spkx1002-6630-201518009