Effect of High Pressure Processing on the Water State and Microstructure of Low-Fat Emulsion Sausages
BAI Yun, ZHUANG Xinbo, SUN Jian, XU Xinglian, ZHOU Guanghong
FOOD SCIENCE . 2018, (21): 53 -58 .  DOI: 10.7506/spkx1002-6630-201821008