Abstract：Factors affecting the water holding capacity(WHC) of meat products,as well as ways for increasing the WHC,are discussed from the point of view of raw material,technology and additives.
刘冠勇；罗欣. 影响肉与肉制品系水力因素之探讨[J]. 肉类研究, 2000, 14(3): 16-18 https://doi.org/10.7506/rlyj1001-8123-200003005
Liu Guanyong. A Study on Factors Affecting the Water Holding Capacity of Meat and Meat Products. Meat Research, 2000, 14(3): 16-18 https://doi.org/10.7506/rlyj1001-8123-200003005
2000, Vol. 14 
