Effect of MgCl2 on Gel Properties of Chicken Breast Myosin Containing κ-Carrageenan and Low-Sodium Salt
XIE Tingting, YAO Jing, LI Yueshuang, ZHOU Ying, PAN Jie, CHEN Conggui
FOOD SCIENCE . 2017, (1): 35 -40 .  DOI: 10.7506/spkx1002-6630-201701006