作者: Qiuliang Zhang , Shanbai Xiong , Ru Liu , Jin Xu , Siming Zhao
DOI: 10.1016/J.JFOODENG.2011.07.011
关键词:
摘要: … It is mostly possible that the brine concentration (3%) of this work was lower than that of resulting in muscle fibers swelling which increases sodium chloride diffusion coefficient. When …