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Effects of fish protein hydrolysate and freeze–thaw treatment on physicochemical and gel properties of natural actomyosin from Pacific cod
Korzeniowska, Malgorzata, Cheung, Imelda W.Y., Li-Chan, Eunice C.Y.Volume:
138
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2012.09.150
Date:
June, 2013
File:
PDF, 663 KB
english, 2013