Effects of pork collagen on thermal and viscoelastic properties of purified porcine myofibrillar protein gels
- 31 January 2004
- journal article
- Published by Elsevier in Meat Science
- Vol. 66 (1) , 181-188
- https://doi.org/10.1016/s0309-1740(03)00082-2
Abstract
No abstract availableKeywords
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