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Physicochemical and structural properties of composite gels prepared with myofibrillar protein and lard diacylglycerols
Diao, Xiaoqin, Guan, Haining, Zhao, Xinxin, Diao, Xinping, Kong, BaohuaVolume:
121
Language:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2016.07.002
Date:
November, 2016
File:
PDF, 2.15 MB
english, 2016