The use of high pressure to modify the functionality of...

Trends in Food Science & Technology 1997 Vol. 8; Iss. 4

The use of high pressure to modify the functionality of food proteins

W. Messens, J. Van Camp, A. Huyghebaert
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Volume:
8
Year:
1997
Language:
english
DOI:
10.1016/s0924-2244(97)01015-7
File:
PDF, 767 KB
english, 1997
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