Effect of Fermentation with Psychrotrophic Lactic Acid Bacteria on Microstructure and Physical Properties of Heat-Induced Myofibrillar Protein Gels release_paj3rktwurdhxjp6o2entjigh4

by Toshiya HAYASHI, Seiichi HAGA

Published in Japan Journal of Food Engineering by Japan Society for Food Engineering.

2013   Volume 14, p177-180

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Year   2013
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