Effect of Regenerated Cellulose-Whey Protein Isolate Emulsion on the Quality of Emulsified Sausages
ZHAO Yinyu, TIAN Xiaona, ZHOU Guanghong, ZHANG Wangang
FOOD SCIENCE . 2019, (10): 15 -20 .  DOI: 10.7506/spkx1002-6630-20180314-182