Role of reduced ionic strength and low pH in gelation of chicken breast muscle protein
Guardado en:
Publicado en: | Journal of food science |
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Autor principal: | Ke, S. |
Otros Autores: | Hultin, H.O. |
Formato: | Sin ejemplares |
Lenguaje: | Inglés |
Colección: | Journal of food science v. 70, no. 1 (2005), p. E1-E6 |
Materias: | |
Publicación relacionada: | Contenido en:
Journal of food science |
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