Effect of Electrostatic Field-Assisted Freezing-Thawing on Water-Holding Capacity and Physicochemical Characteristics of Beef Muscle Proteins
SHANG Ke, YANG Fangwei, LI Xia, ZHANG Chunhui, QIAN Shuyi, SUN Zhen
FOOD SCIENCE . 2018, (3): 157 -162 .  DOI: 10.7506/spkx1002-6630-201803024