Effects of Compound Phosphate, Transglutaminase, and Soybean Protein Isolate on Water-Holding Capacity and Sensory Quality of Duck Ham
NIE Xiaokai, DENG Shaolin, ZHOU Guanghong, XU Xinglian
FOOD SCIENCE . 2016, (1): 50 -55 .  DOI: 10.7506/spkx1002-6630-201601010