Effects of Deformation Rate and Degree of Compression on Texture Profile Analysis of Hard-boiled Egg
YU Xiu-fang1，MA Mei-hu1,*，YANG Fang1，LIU Li-li1,2，DU Xin-wu3
FOOD SCIENCE . 2010, (21): 147 -151 .  DOI: 10.7506/spkx1002-6630-201021033