Effect of High Pressure Processing on the Quality of Low-Salt Chicken Breast Batters Added with Seaweed
HUANG Qun, WANG Xixi, AI Mingyan, ZHENG Baodong, AN Fengping, XU Zhengjin, FU Lingyun
FOOD SCIENCE . 2018, (19): 96 -102 .  DOI: 10.7506/spkx1002-6630-201819016