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Response surface methodology study on the effects of blood plasma, microbial transglutaminase and κ-carrageenan on pork batter gel properties
A Jarmoluk, Z PietrasikVolume:
60
Year:
2003
Language:
english
Pages:
8
DOI:
10.1016/s0260-8774(03)00055-4
File:
PDF, 420 KB
english, 2003