Influence of pH on rheological properties of porcine myofibrillar protein during heat induced gelation
- 1 June 2005
- journal article
- Published by Elsevier in Meat Science
- Vol. 70 (2) , 293-299
- https://doi.org/10.1016/j.meatsci.2005.01.015
Abstract
No abstract availableKeywords
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