Effect of Myofibrillar Water on Chicken Quality during Thawing as Studied by Low-Field Nuclear Magnetic Resonance
CHENG Tianfu, YU Longhao, JIANG Yi, ZHANG Yifei, ZHAO Monan
FOOD SCIENCE . 2019, (9): 16 -22 .  DOI: 10.7506/spkx1002-6630-20180509-146