Effect of NaCl on Processing Characteristics and Protein Secondary Structures in Pork Meat Batters
LI Ke, ZHAO Yingying, KANG Zhuangli, WANG Huhu, MA Hanjun, XU Xinglian
FOOD SCIENCE . 2017, (15): 77 -81 .  DOI: 10.7506/spkx1002-6630-201715013