Effect of calcium ion adding on the gel properties of unrinsed minced meat of Lateolabrax japonicas
BAO Yirui1, 2, WU Yanyan2, ZHAO Qiancheng1, et al
Fishery Modernization . 2021, (4): 106 -111 .  DOI: 10.3969/j.issn.1007-9580.2021.04.013