Thermal Aggregation Properties of Duck Salt‐Soluble Proteins at Selected pH Values
- 1 November 1992
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 57 (6) , 1316-1320
- https://doi.org/10.1111/j.1365-2621.1992.tb06845.x
Abstract
No abstract availableKeywords
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