Viscosity and emulsifying ability of fish and chicken muscle protein
- 1 February 1985
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 20 (1) , 31-42
- https://doi.org/10.1111/j.1365-2621.1985.tb01900.x
Abstract
No abstract availableKeywords
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