Molecular Forces Involved in Heat-Induced Porcine Blood...

Journal of Agricultural and Food Chemistry 1994 / 05 Vol. 42; Iss. 5

Molecular Forces Involved in Heat-Induced Porcine Blood Curd

Wang, Feng-Sheng, Lin, Chin-Wen
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Volume:
42
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf00041a007
Date:
May, 1994
File:
PDF, 526 KB
english, 1994
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