6 results on '"Ma, Han"'
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2. Effect of sodium bicarbonate on techno-functional and rheological properties of pale, soft, and exudative (PSE) meat batters
3. Effects of pre-emulsified safflower oil with magnetic field modified soy 11S globulin on the gel, rheological, and sensory properties of reduced-animal fat pork batter
4. Effects of soy protein isolate on gel properties and water holding capacity of low-salt pork myofibrillar protein under high pressure processing
5. Effect of sodium alginate on physical-chemical, protein conformation and sensory of low-fat frankfurters
6. High pressure/thermal treatment effects on the texture of beef muscle
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