Synergistic Effects of Polysaccharide and Ultrasonic Treatment on Gel Properties of Low-Salt Minced Chicken Meat
GAO Tingxuan, DENG Shaolin, ZHAO Xue, ZHOU Guanghong
FOOD SCIENCE . 2021, (19): 148 -156 .  DOI: 10.7506/spkx1002-6630-20201102-016