Effects of Different Freezing Methods on Emulsification and Gelation Properties of Pork Myofibrillar Protein
LI Junguang, MA Xuyang, ZHOU Yueying, WANG Yu, LIU Xiao, BAI Yanhong
FOOD SCIENCE . 2022, (3): 19 -24 .  DOI: 10.7506/spkx1002-6630-20210709-095