Effect of High Temperature Treatment on Chemical Forces of Beef Proteins and Structure of Myofibrillar Protein
KANG Huaibin, ZOU Liangliang, ZHANG Huiyun, CAI Chaoqi, WANG Bo, KE Hairui
FOOD SCIENCE . 2018, (23): 80 -86 .  DOI: 10.7506/spkx1002-6630-201823013