Effect of ultrasound-assisted sodium bicarbonate treatment on gel characteristics and water migration of reduced-salt pork batters

被引：0
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作者：
Kang, Zhuang-Li [1 ]
Shang, Xue-Yan [1 ]
Li, Yan-Ping [1 ]
Ma, Han-Jun [1 ]
机构：
[1] School of Food Science, Henan Institute of Science and Technology, Xinxiang,453003, China
来源：
Ultrasonics Sonochemistry | 2022年 / 89卷
关键词：
Microstructure;
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