Changes in Functional Properties of Myofibrillar Protein in Frozen Rabbit Meat during Pending Process after Thawing
LIN Jing, ZHANG Binbin, WANG Xiaojun, SHANG Yongbiao
FOOD SCIENCE . 2015, (23): 105 -110 .  DOI: 10.7506/spkx1002-6630-201523020