Evaluation of Pork Skin Gelatin on Rheological Properties of Pork Myofibrillar Protein Gel at Different Salt Concentrations release_hyirqaxhozb6tm7gjdtvonot5q [as of editgroup_xmru3oqxynh4zbufbrib6jjdum]

by C. Lee, K. B. Chin

Published in Meat and Muscle Biology by Iowa State University.

2017   p39-39

Type  article-journal
Stage   published
Date   2017-01-01
Language   en ?
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ISSN-L:  2575-985X
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