Microscopic Structure Properties of Fat Particles in Meat Batters Prepared under Shearing Conditions
ZHUYi，WANGZhang-gui，PENGZeng-qi，JINHong-guo，WANGRong-rong，YAOYao，ZHANGYa-wei，WANGFu-long
FOOD SCIENCE . 2012, (7): 73 -77 .  DOI: 10.7506/spkx1002-6630-201207016