Effect of Microwave Heating and NaCl Content on Texture Properties and Water-Holding Capacity of Ground Yak Meat
CHEN Chi, TANG Shanhu, LI Sining, WANG Liu, HOU Xiaowei
FOOD SCIENCE . 2016, (21): 67 -72 .  DOI: 10.7506/spkx1002-6630-201621012