4Matulis R.J., McKeith F.K., et al. Sensory characteristic of frankfurters as affected by salt, fat, soy protein, and carrageenan[J]. J. Food Sci., 1995, 60 (1): 48-54
5Lin K.-M. and Mei M.-Y. Influences of gums, soy protein isolate, and heati ng temperatures on reduced-fat meat batters in a model system[J]. J. Food Sci. , 2000, 65 (1): 48-52